Staple flaky pastry for pies

    (13)
    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."


    39 people made this

    Ingredients
    Serves: 16 

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

    Method
    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 & ratings
    Average global rating:
    (13)

    Reviews in English (12)

    SteveHicks
    19

    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

    by
    3

     -  12 Jun 2011

    by
    18

    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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