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Basic Shortcrust
Preparation info
- Difficulty
Easy
Appears in
Published 1998
Method
The basic rule for pastry is that you use half the weight of fat to flour (and I nearly always prefer to make up that fat with equal amounts of butter
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Easy
Published 1998
The basic rule for pastry is that you use half the weight of fat to flour (and I nearly always prefer to make up that fat with equal amounts of butter