Shortcrust Pastry

Preparation info
  • Makes enough to line a

    20 cm

    flan tin
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

  • About

Ingredients

  • 225 g/2 cups plain flour
  • 125 g/4

Method

Sieve the flour and salt together, add the butter and combine by rubbing in until the mixture resembles breadcrumbs. Pour in a spoonful or so of iced water, mixing in a little at a time until a firm dough is formed. It should not be sticky. It should be prepared at least half an hour before you want to use it. Wrap in cling film and refrigerate until ready to use.