Shortcrust Pastry Recipe

Shortcrust Pastry Recipe

Shortcrust pastry (basic pie crust) is the most versatile pastry (paste) and can he used for all kinds of applications, mainly tarts and pies. It is usually baked at 200C/400F/gas mark 6.

Ingredients: Makes 350 g / 12 oz

225g/8 oz/2 cups plain (all-purpose) flour
2.5 ml/0.5 tsp salt
50g/2 oz lard (shortening)

50g/2 oz butter or margarine

3045 ml/23 tbsp cold water

Method:

Mix together the flour and salt in a bowl, then rub in the lard and butter or margarine until the mixture resembles breadcrumbs. Sprinkle the water evenly over the mixture, then mix it in with a round-bladed knife until the pastry begins to form large lumps. Press together gently with your fingers until the pastry forms a ball. Roll out on a lightly floured surface until smooth, but do not over-handle. Wrap in clingfilm (plastic wrap) and chill for 30 minutes before use.

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