Ingredients:
550g plain flour
350g lard, softened
1 tbsp sugar
2 tsp salt
1 tbsp malt vinegar
1 egg
120ml ice-cold water
Method:
Combine he flour, lard, sugar and salt in a large bowl. Use your fingers or a pastry cutter to mix the ingredients together until it resembles fine breadcrumbs. Meanwhile, combine the vinegar, egg and water in a small bowl. Whisk to combine then ad to the flour mixture, stirring until well moistened.
Bring the mixture together as a dough with your hands then knead lightly to ensure all the flour is mixed in. Shape into a ball (do not over handle) then divide into four equal portions. Shape each portion into a ball and cover in clingfilm (plastic wrap). Refrigerate for at least 15 minutes before use.
The pastry will keep in the refrigerator for a week and can be frozen for up to 3 months. The recipe given here is enough for four single-crust pies or two double-crust pies.
To use the pastry, flour a piece of greaseproof (waxed) paper then lightly flour the pastry before placing on the greaseproof paper. Flour your rolling pin and roll out the pastry. Lift the greaseproof paper and invert onto your pie dish. Peel off the paper and tamp the dough into place.
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