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by Josée Fiset

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Butter or lard shortcrust pastry

This crust is the classic of all classics. Made with butter, it reproduces the taste we associate with the uncovered pies à la française. Made with lard, it reminds us of those our grandmothers would make, often using two crusts. Make no mistake, lard is not a vegetable fat but rather an animal fat. It is the melted pork fat that previous generations used abundantly. Be sure to read the labels carefully to find the right ingredient.

Preparation : 15 minutes

Efficiency : 2 crusts of 9 in. (23 cm)



1. In a large cold bowl, mix the flour and salt. Add the cubes of butter or lard, and mix to coat them well with flour.

2. Using a pastry blender, cut up the pieces of butter or lard, continuing to mix them with the flour, until they are the size of peas.

3. Add the water and blend with a fork until the dough starts to come together and become moist. Add water as needed. If you choose to prepare the lard pastry version, you will use less water than the butter pastry.

4. Using your hands, form a ball without handling it too much, or use a food processor on the pulse setting. Cut the dough in half and create two discs. Wrap each in plastic wrap; refrigerate for 30 minutes or freeze.


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