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."
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)