• 900 g/2 lb plain flour
• 2 level teaspoons salt
• 225 g/8 oz white cooking fat
• 225 g/8 oz butter or margarine

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 in the refrigerator. To use the mix, just remember that the shortcrust pastry recipe has half as much fat as flour. In a recipe calling for 225 g (8 oz) flour and 100 g (4 oz) fat use 350 g (12 oz) mix. Use 175–250 g (6–9 oz) pastry mix to cover a 1-litre (1½-pint) pie dish and 350 g (12 oz) pastry mix for a plate pie with a top and bottom crust.

Measure the quantity required into a basin and, using a fork, stir in sufficient cold water – or water blended with 1 egg yolk for a rich shortcrust – to mix to a rough dough in the basin. Turn out on to a lightly floured working surface, knead for a moment and your pastry is ready to use.