Ingredients
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500g flour
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250g fat (mix of margarine and butter for best results)
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Pinch of salt
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50–85ml cold water
Methods
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Sieve the flour and salt into a mixing bowl.
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Rub in the fat until the mixture resembles fine breadcrumbs.
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Add the water all at once and mix with a knife or fingers to form a stiff dough. If possible, leave in a cold place or refrigerator for 30 minutes before use.
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Roll out the dough on a lightly floured board, cut and prepare as required. Leave for 10 minutes and cook in a hot oven until light brown.
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Use shortcrust pastry for pies, pastries, tarts and pastry cases.
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NOTE: Rich shortcrust pastry — replace some of the water with two egg yolks and add no more than 65g of fine sugar per 500g of flour. Use for flans, custard tarts and apple dumplings.
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