Shortcrust Pastry for Savoury Tarts and Pies

Appears in

By Robert Carrier

Published 1965

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  • ½ pound plain flour
  • 1 teaspoon castor sugar
  • squeeze of


Sift flour and sugar into a mixing bowl. Add lemon juice, salt and butter; cover well with the flour and rub together lightly with the tips of the fingers until the mixture resembles fine breadcrumbs. While rubbing, keep lifting the flour well up in the bowl, so that air may mix with it and the butter is not made too soft.

When pastry is thoroughly mixed, make a well in the centre and a