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Shortcrust Pastry
Ingredients
8 oz plain flour
Pinch of salt
4-6 oz butter, margarine, lard or shortening (one of the commercially prepared fats), or a mixture of any two
3-4 tablespoons cold water
Method
Sift the flour with a pinch of salt into a mixing bowl. Cut the fat into the flour with a round-bladed knife and, as soon as the pieces are well coated with flour, rub in with the fingertips until the mixture looks like fine breadcrumbs.
Make a well in the centre, add the water (reserving about 1 tablespoon) and mix quickly with a knife. Press together with the fingers, adding the extra water, if necessary, to give a firm dough.
Turn on to a floured board, knead pastry lightly until smooth. Chill in refrigerator (wrapped in greaseproof paper, a polythene bag, or foil) for 30 minutes before using.
Note:- when terms such as 8 oz pastry or an 8 oz quantity of pastry are used, this means the amount obtained by using 8 oz of flour, not 8 oz of prepared dough. As a quantity guide, 8 oz of shortcrust pastry will cover a 9-inch long pie dish holding 1½ lb of fruit, or line an 8-inch flan ring. For a covered plate pie (8-9 inches in diameter), 10 oz of shortcrust pastry would be required.
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