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Follow these simple steps and you are on the way to making a wide variety of tasty dishes using short crust pastry.
For this recipe you need just 4 ingredients, this would be enough to cover an 8" pie dish.
Remember that shortcrust pastry is based on the ratio of half fat to half flour.
Pastry Making Hints & Tips:
Some say cold hands make better pastry.
Soften the butter & lard before using.
Always try to get plenty of air into the flour when sieving.
Overworking the dough is a no! too much rolling or binding will stretch the gluten strands making it chewy rather than nice and light.
And Finally .....When you have made the pastry leave it to rest in the fridge for 30 minutes before rolling out and using. No skimping, this is part of the process!
Method:
Combine salt with flour and sieve into a large bowl. Add butter/fat. Cut into small pieces and with a knife, cut the fat into the flour.
When evenly blended, rub the mixture in with your fingertips.
Be gentle! lift it high & let it incorporate air as it falls back into the bowl.
When it resembles a crumble mix you are ready to add the water, sprinkle it over the mixture.
Next use the blade of a knife to bring it all together. Having done that, finish it off using your finger tips to combine it all together. The pastry mixture should now be complete, leaving a cleanish bowl. Now is the time if you need to add a little more water, whe the pastry is finished it should feel moist but not sticky or gluetonous.
The last step is to take a well earned break!, leave the pastry to rest in the fridge for 30 minutes before rolling out.
You can make up larger batches and freeze some for use later, just remember the ratio of fat & flour.
Short Crust Pastry Recipe
Five easy steps
Simple to make
Made in under 20 minutes
Many different uses
Delicious homemade taste
Method, how to make shortcrust pastry, follow these steps..
Short Crust Pastry ingredients
Plain Flour - 110 g (4 oz)
25 g (1 oz) lard
25 g (1 oz) Butter
1 tablespoon cold water
A pinch of salt
Ingredients
Plain Flour - 110 g (4 oz)
25 g (1 oz) lard
25 g (1 oz) Butter
1 tablespoon cold water
A pinch of salt
