Plain Shortcrust Pastry

• 4 oz (100 g) plain flour
• pinch of salt
• 1

Sift together flour and salt. Measure the fat on to a plate. Using a knife blade, beat down the fats and mix until soft and blended. Add to the flour and rub in evenly. To ‘rub in’ means to pick up small handfuls of fat and flour and rub very lightly with the thumbs and fingertips so that the mixture falls back through the fingers into the mixing basin. This action not only blends together the