American Shortcrust Pastry

Preparation info
    • Difficulty


    • Ready in

      35 min

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About


  • 250 g (8 oz) self-raising flour
  • ¾ teaspoon salt<


Sift the flour and salt into a mixing bowl. Cut both butter and lard or white fat into small pieces and work them into the flour, using your finger-tips, until the mixture resembles breadcrumbs. Mix in the lemon juice and water, stirring lightly, until the mixture just begins to cling together in clumps, but before it forms a ball. Add a bit more water if the dough looks too dry. Push the dough