Shortcrust pastry is a type of pastry often used for the base of a tart or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
"Nice and traditional.
Go slow with the water.. It's easier to add than take away!"
21 people want to try | 61 have favorited
Shortcrust pastry Preparation
Sift flour and salt.
Cut margerine and lard into cubes, rub together or use a mixer, until it looks like fine breadcrumbs.
Add a little water, as you mix it together, until you have a firm dough.
Wrap in cling film and rest in fridge for 15 mins.
It is important that the pastry is cold before you use it.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Shortcrust pastry Reviews
Nice and traditional. Go slow with the water.. It's easier to add than take away!
1 years, 1 weeks, 3 days, 9 hours, 54 minutes ago
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven