Shortcrust Pastry for Dessert Tarts and Pies

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • ½ pound plain flour
  • 1 tablespoon icing sugar
  • squeeze of lemon juice
  • pinch of salt
  • ¼ pound butter, diced
  • ½ teaspoon vanilla extract
  • iced water


Sift flour and sugar into a mixing bowl. Add lemon juice, salt, butter and vanilla extract; 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 mixed, make a well in the centre and add cold water very gradually, mixing with one hand or a knife. Add very little water - 1 to 3 tablespoons - or pastry will be tough instead of short.

Roll out and bake as directed.