Plain Pie or Flan Pastry

Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 6 oz plain flour
  • oz slightly salted butter


Sieve the flour and salt into a bowl. Chop the butter and cooking fat into it with a knife and then rub it in, lifting your hands several inches above the bowl with each movement, so that the fat is cooled by the air as it falls into the bowl; this may sound farfetched but it really helps keep the pastry cool and therefore light. When it looks like fine breadcrumbs, carefully add water as you m