To make a good pie you need a light, crisp, buttery pastry. I use my mother’s rich Shortcrust Pastry With Lard and butter recipe for all my pies, both sweet and savoury.
She was a wonderful cook and the kitchen was always a place where we worked together and had lots of fun. She was from Northern Ireland where the tradition of home cooking is still strong, and she continued to to use the recipes her mother and grandmother had used.
My mother always used a mixture of butter and lard to make her pastry and I believe these ingredients make the lightest and crispest pastry. At the Tea Rooms I used a vegetable shortening instead of lard as it allowed the pies and tarts to be vegetarian friendly, but I do use lard when cooking for my family.
The choice is yours!
Shortcrust Pastry With Lard
10
servings20
minutes30
minutesIngredients
4 ounces / 110 grams cold butter
2 ounces / 55 grams lard or solid vegetable fat
8 ounces / 225 grams plain flour
2-3 tablespoons cold water
Directions
- Cut your fats into small pieces and mix with the flour. The butter should be cold but not straight out of the fridge. You can use lard/vegetable fat straight from the fridge.
- Rub the fats into the flour until the mixture resembles coarse breadcrumbs.
- Mix to a dough with the cold water using a flat bladed knife until clumps form, then bring together using your hands.
- I have a old bone handled flat bladed knife that belonged to my mother and I always use this when making pastry.
- Rest in the fridge or a cool place for 30 minutes.
- Use as needed in your recipe.
Use your Shortcrust Pastry With Lard to make an Apple Pie
Next time I will share with you my mother’s recipe for apple pie. I used this recipe for the tea rooms and for the apple pies I make for my family!
Happy Baking!
Tanya
Just made this pastry. It melts in your mouth, reminds me of my old mum’s pastry. Why I started buying ready made pastry I’ll never know. Will definitely be using this recipe a lot more.
That’s great I’m really pleased and thank you for letting me know!
Can’t wait to try this
Thanks Rob, I hope you enjoy it!
Tanya
Can I make mince pies & freeze uncooked or is it better to cook then freeze?
Yes you can freeze them uncooked, I always used to do that. If you cook them from frozen they might take a few moments longer to cook but if you put them into the bun tins they only take about half an hour to defrost. You can of course cook them and freeze them cooked but I prefer to freeze them uncooked.
I have a special orange pastry I use for my mince pies but if you prefer an unsweetened pastry then the shortcrust pastry with lard is very good.
Thank you for getting in touch.
Tanya
Oh wow, this pastry recipe is brilliant! Thank you! Over the years I’ve tried to make sc pastry and it just hasn’t worked. This was perfect, I actually did stages 1&2 in my food processor but added the water and used a knife as suggested for stage 3. Wrapped in clingfilm and rested in fridge for 2hrs. Made the most amazing mince pies (19). Going to make more tomorrow as these didn’t last 🙂
Hi Kate,
That’s great I’m so pleased it worked for you!
Thank you for letting me know.
Tanya
Made 2 batches then made sausage rolls.Thanks it was great
Thank you for letting me know, I’m very pleased that the recipe worked so well for you!
Tanya
I’m nearly 72 and this is the first pastry I have made that is edible, a big thank you, and so glad I found your page, it’s never too late. I’ve been making savoury pies and sweet pies, just making chicken and leek for tea as I had a lot of chicken left over.
That’s lovely to hear, I’m very pleased the recipe was a great success for you!
I also try to use it for all my savoury and sweet pies.
My mother has to take the credit for this one – she was a wonderful cook.
Thank you for letting me know.