• 190 g flour

  • 114 g lard

  • 1 t salt

  • 3 T water

James Beard's large shortcrust pie pastry

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 savory pies as well as sweet.


Keep the lard cold.

  1. Cut it into ½ centimeter cubes
  2. Put the flour, salt and lard into a food processor
  3. mix until the texture is sandy
  4. 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 min and roll out.


1 crust



James Beard American Cookery