Mahnke Family RecipesJames Beard's Large shortcrust pie pastry
Ingredients
- 1⁄2 lbs / 190 g flour1⁄2 lbs / 190 g flour
- 1⁄4 lbs / 125 g lard1⁄4 lbs / 125 g lard
- 1 t / 6 g salt1 t / 6 g salt
- 3 T / 43 g water3 T / 43 g water
This will make large crust for an 11" pie dish. You could drop it down by a third to work for a 9" dish. You could also use vegetable shortening if you don't want to use lard. This works well for savoury pies as well as sweet.
Method
Note: Keep the lard cold.
- Cut the lard into 1/2 centimeter cubes
- Put the flour, salt and lard into a food processor
- Mix until the texture is sandy
- Slowly add the cold water as the mixer is spinning, one tablespoon at a time… you might need a bit more or less - it might not pull together in a ball.
- Tip out onto a large piece of cling film and shape into a disk
- Put it in the fridge for 20 minutes and roll out.
Servings
1 crust
Category
Source
James Beard American Cookery