Shortcrust Pastry

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


The basic shortcrust recipe can be varied to suit the size of the plate or tin. The usual proportion is half the amount of fat to the amount of flour but if you like a richer and more crumbly pastry, use a little more fat and decrease the