Rich Shortcrust Pastry

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • ½ pound plain flour
  • ½ level teaspoon salt
  • 1 level tables


Sift flour, salt and icing sugar into a mixing bowl. Dice slightly softened butter and add to flour mixture. Using pastry blender or two knives scissor fashion, cut in butter until blend begins to crumble. Then rub in butter with the tips of fingers until mixture resembles fine breadcrumbs. Do this very gently and lightly or the mixture will become greasy and heavy. Add lemon juice and beaten e