Make ShortCrust Pastry the easy way.
Pastry making is not a complicated task, it does not take any time at all to make and uses just a few ingredients.
Follow these simple steps and you are on the way to making a wide variety of tasty dishes incorporating Short Crust Pastry. For this recipe you need just 4 ingredients.
This would be enough to cover an 8" pie dish.
Remember that shortcrust pastry is based on the ratio of half fat to half flour.
Ingredients:
Plain Flour - 110 g (4 oz)
Fat - 25 g (1 oz) lard & 25 g (1 oz) Butter
Water - 1 tablespoon cold water
Salt - A pinch of
Pastry Making Hints & Tips:
Some say cold hands make better pastry!.
Soften the butter & lard before using.
Always try to get plenty of air into the flour when sieving.
Overworking the dough is a no! too much rolling or binding will stretch the gluten strands making it chewy rather than nice and light.
Important:
Soften the butter & lard before using.
Always try to get plenty of air into the flour when sieving.
Overworking the dough is a no! too much rolling or binding will stretch the gluten strands making it chewy rather than nice and light.
Important:
When made, leave to rest in the fridge for 30 minutes before rolling out and using.
Method:
Combine salt with flour and sieve into a large bowl. Add butter/fat.
Cut into small pieces and with a knife, cut the fat into the flour.
When evenly blended, rub the mixture in with your fingertips. Be gentle! lift it high & let it incorporate air as it falls back into the bowl.
When it resembles a crumble mix you are ready to add the water, sprinkle it over the mixture.
Next use a knife to bring it all together. Having done that, finish it off using your fingertips to combine it. The mixture should now be complete, leaving a cleanish bowl.
If you need to you can add a little more water.
Leave to rest in the fridge for 30 minutes before rolling.
You can make up larger batches and freeze some for later, just remember the ratio of fat & flour.
If you need recipe ideas and inspiration then take a look at the Book Shop
Happy Baking!
Method:
Combine salt with flour and sieve into a large bowl. Add butter/fat.
Cut into small pieces and with a knife, cut the fat into the flour.
When evenly blended, rub the mixture in with your fingertips. Be gentle! lift it high & let it incorporate air as it falls back into the bowl.
When it resembles a crumble mix you are ready to add the water, sprinkle it over the mixture.
Next use a knife to bring it all together. Having done that, finish it off using your fingertips to combine it. The mixture should now be complete, leaving a cleanish bowl.
If you need to you can add a little more water.
Leave to rest in the fridge for 30 minutes before rolling.
You can make up larger batches and freeze some for later, just remember the ratio of fat & flour.
If you need recipe ideas and inspiration then take a look at the Book Shop
Happy Baking!