Staple flaky pastry for pies

    10 min

    Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard and margarine. Motto: "Half as much fat as flour."

    40 people made this

    Serves: 16 

    • 500g plain flour
    • 125g lard
    • 125g margarine
    • 5 tablespoons cold water

    Prep:10min  ›  Ready in:10min 

    1. Cut the lard and margarine into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
    2. Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
    3. When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.

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    Reviews in English (12)


    I love making pies and pasties and my pastry is always delicious, however, when I try to make flaky pastry it just isn't flaky. What's the secret. Is it oven temp? Steve.  -  31 Jan 2013


     -  12 Jun 2011


    dough was hard to knead. fell apart whenever touched. and was impossible to get thin enough for pie. i definitely will not be going through that again!  -  16 Aug 2002  (Review from Allrecipes US | Canada)

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