This pastry is especially good for old-fashioned meat pies but will work for any savoury pie, tart or hand-held pastry.
350g plain flour
90g butter, cut into small cubes
1-2 teaspoons of iced water (you may need more)
Using a food processor to make pie pastry:
1. Place the flour, butter and lard in the bowl of the food processor and pulse until it forms breadcrumbs: don’t overwork it or the pastry will become warm and tough. Drizzle in just enough iced water and pulse to get the mixture to clump (it takes about 10 pulses).
2. Remove the dough to a lightly floured board and knead gently just enough to get it to form a neat circle. Wrap the pastry dough in clingfilm or tin foil and chill for at least 20-30 minutes or overnight before using.
Leave the dough to soften for 15 minutes once you take it out of the fridge before using it or it will be impossible to roll.
Making pie pastry by hand
1. Place the flour, butter and lard in a large bowl. Using two knives, cut in the butter until it forms breadcrumbs: don’t overwork. Keep your hands as cold as possible. Add just enough iced water to get the dough to come together and continue the recipe at point 2 above.