Advertisement
Shortcrust Pastry
- Difficulty
Easy
By Keith Floyd
Published 1988
For a plain shortcrust pastry I use a combination of butter and lard. The butter gives a good flavour and the lard produces the crisp short texture. This pastry is ideal for fruit pies.
Ingredients
8 oz 250 g Pinch 2
Method
Sift the flour and salt into a mixing bowl. Cut the fat into the flour and then rub between the fingertips until a fine breadcrumb consistency is achieved. Gradually mix in cold water with a knife until the bowl comes clean and the pastry is not crumbly (too dry) or sticky (too wet). Roll into a ball, put in a polythene bag and allow to ‘rest’ in the refrigerator for 30 minutes before rolling o
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe