Cornflour Shortcrust Pastry

Appears in

By Robert Carrier

Published 1965

  • About


  • 3 ounces cornflour
  • ¼ pound plain flour
  • 1-2 ounces


Sift cornflour, flour, sugar and baking powder into a mixing bowl. Add lemon juice and butter; cover well with the flour and rub ingredients 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 wel