Shortcrust Pastry is one of the cornerstones of baking. It’s easy to do and you’ll get even better at making it with practice. Master this and your reputation as a baker will be enhanced greatly!
Traditionally, lard was used or a mixture of 50% lard, 50% butter. I have used just a buttery flavoured margarine when I have no butter.
Ingredients
- 125g plain flour
- pinch of salt
- 55g unsalted butter, about 1cm cubed.
- 2-3 tbsp cold water
method
- In a large bowl add the flour, salt and cubes of butter.
- By Hand: Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Then stir in just enough of the cold water to bind the dough together. Gently knead it into a ball but don’t overwork it.
- Alternatively using a Food Processor: put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour (it looks like breadcrumbs) and add water in drops until the whole lot forms a ball (it happens quickly!).
- Wrap the dough in clingfilm and chill for 10-15 minutes before using.
You can freeze pastry but I usually make Jam Tarts with any leftover bits!
