Adam Byatt

Shortcrust Pastry

Preparation info
  • Makes about

    720 g

    • Difficulty

      Easy

Appears in
How To Eat In: Cooking at Home for Family and Friends
How To Eat In

By Adam Byatt

Published 2010

  • About

This pastry is ideally suited for quiches, savoury tarts and pies. The raw paste may be slightly crumbly at first, but do persevere with it. Time spent in the fridge will make it more workable and, in turn, will make the end result lighter and more delicate.

Ingredients

  • 450 g strong white bread flour
  • 2 tsp table salt
  • 110 g

Method

  1. Mix the flour and salt in a bowl until evenly combined. Add the butter and duck fat, and rub them in until the mix resembles breadcrumbs.
  2. Pour in the water and knead gently to a smooth dough. Wrap in clingfilm and leave to rest in the fridge for an hour before using.