Shortcrust Pastry Recipe
Shortcrust Pastry Recipe with Plain Flour, Salt, Butter, Lard and Cold Water
INGREDIENTS
6 oz (175g) Plain Flour
Pinch of Salt
2 1/2 oz (63g) Butter
3/4 oz (19g) Lard
1 Small dessertspoon Caster Sugar for Sweet Pastry
or Salt & Pepper for Savoury Pastry
2 to 2 1/2 tablespoons of Cold Water
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 water. Turn onto a sparingly floured board and knead lightly until smooth and free from cracks. The Pastry my be left in a cool place 30 minutes or so before being rolled.
Based on the Shortcrust Pastry Recipe in:
The Constance Spry Cookery Book
by Constance Spry & Rosemary Hulme (1956).