Mango Pie

  • Short Crust Pastry For 9-inch Pie Plate:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 2 tablespoons lard, chilled and cut into small pieces
  • 3 tablespoons cold water


Sift the flour, sugar and salt together into a large bowl. Rub the fat into the flour with the fingertips until the mixture is crumbly. Sprinkle water over the mixture and mix lightly to a stiffish dough. Gather into a ball, wrap in waxed paper and chill until firm enough to roll out. Turn on to a floured board and roll out into a circle large enough to line the pie plate. Brush the pie plate with melted butter. Roll the pastry round the rollig pin and unroll it into the pie plate, Press the pastry lightly into the sides of the pan, and over the rim. Trim away any excess, and crimp the edges with a fork or the fingers. Prick the bottom with a fork. Bake shell on the center of an oven preheated to 350 degrees F for 25 minutes, or until golden brown. If air bubbles form, prick bottom of shell 2 or 3 times during the the first 10 minutes of baking. Cool before chilling.

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