Rich Shortcrust Pastry Recipe
Rich Shortcrust Pastry Recipe with Plain Flour, Salt, Butter, Sugar, Lemon Juice and Cold Water
INGREDIENTS
8 oz (225g) Plain Flour
Pinch of Salt
5 oz (50g) Butter
1 dessertspoon Castor Sugar
A squeeze of Lemon Juice
2 to 2 1/2 tablespoons of Cold Water mixed with 1 Egg Yolk
METHOD
Sift the flour and salt into a basin, rub in the butter and lard until it resembles breadcrumbs. Mix to a firm dough with the egg and water. Turn onto a sparingly floured board and knead lightly until smooth and free from cracks. Chill slightly before rolling out.
Based on the Rich Shortcrust Pastry Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).