Pastry problem.

[flobadob]

I'm following a recipe for lemon meringue pie and the recipe for the pastry is 5oz plain flour, 2.5oz lard, a pinch of salt and bind with a bit of water. Then I roll it out to fit into a 23cm pie tray thing. I then cook it for 12 mins while it is covered with baking paper and baking beans. Then I take it out, remove the paper and beans and put in again for another 8 mins. The thing is the pastry seems to stay very thin and when I've finished the pie the pastry at the base is quite hard and it takes a little effort to cut into it. But the pastry around the rim be's nice and crispy and crunchy. Am I doing something wrong or does anyone have a better way to make the pastry or give me a tip or 3. Thanks.

[madmaggot]

Shortcrust pastry does not rise so it will be the thickness that you roll it out to. Try not to over roll or push the pastry, the pin pressure should be downwards not outwards or the pastry will be tough. Keep it cool until it goes into the oven which should be pre-heated.

[flobadob]

Well pussy, if I just buy it I may as well just buy thewhole gosh darn pie.

[heathfield]

There'll be a lot less cleaning up if you do, Flob!