Making Pie Pastry

Preparation info
  • Makes a

    10 in

    tart shell
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

When making pie pastry, it is important that the fat is chilled so that it remains firm during mixing.


  • 2 cups/250 g flour
  • 1 tsp salt


  1. Sift the flour with the salt, and sugar if using, into a bowl. Add the butter and shortening and cut into small pieces with a pastry cutter or two knives, using one in each hand. Rub with your fingertips until the mixture forms fine crumbs, lifting and crumbling to help aerate it.
  2. Make a well in the center of the mixture, add egg yolk if using, and water. Mix q