Short Crust Pastry is used to make savoury pies.  The secret to a good pastry is to keep the ingredients cools and get plenty of air into the mixture when rubbing together the fat and flour.

You can make it in a food processor but if you have time you will get a better result by making the dough by hand.

IngredientsShort Crust Pastry

125g/4oz plain flour
pinch of salt
55g/2oz butter or lard or half and half, cubed
30-45ml/2-3 tbsp cold water


Place the flour and salt in a large bowl and add the cubes of fat

Use your fingertips to rub the butter into the flour raising your hands high from the bowl and dropping the mixture back in to get plenty of air into it until you have a mixture that looks like coarse breadcrumbs with no large lumps of fat remaining

To see if the fat has been combined shake the bowl and any fat lumps will appear on the top

Try to work quickly so that it does not become warm and greasy

Use a metal knife, stir in just enough of the cold water to bind the dough together don’t make the dough too soft

Wrap the dough into cling film and put it in the fridge to cool for about 15 minutes.

It is then ready to use

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{April 6, 2012} {Tags: , , , }