Shortcrust Pastry Mix

Preparation info

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Your own pastry mix will save time when pastry is required. You simply do the rubbing in of fat to flour for shortcrust pastry in advance. Made in bulk and stored in a polythene bag in a cool place in the refrigerator, it will keep for about 4 weeks.


  • 900 g/2 lb plain flour
  • 2 level teaspoons salt


Sift the flour and salt into a large mixing basin. Blend the cooking fat and butter together. If both are at room temperature this is easily done with a palette knife on a flat plate. Add the fat to the flour and rub into the mixture. Cut through the mixture two or three times with a knife to remove any lumps of fat that might remain.

Spoon the mix into a polythene bag. Close and place