Staple flaky pastry for pies
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30 people made this
About this recipe:
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."
500g plain flour
5 tablespoons cold water
- 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.
- Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
- 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.
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?
- 31 Jan 2013
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