Shortcrust pastry

To make about 400g of pastry (14 oz).

Sieve together 225g self-raising flour and a teaspoon of salt. Rub in about 100g of white fat (I used Trex) until the mixture looks like fine breadcrumbs.

Add really cold water, bit by bit until the pastry comes together in a ball. Knead together very lightly. It is very important that you do not over handle the dough or it will become tough and not light like it should be.

Use for any sweet or savoury recipe.



2 Responses to “Shortcrust pastry”


  1. Improv Challenge – Potatoes and Cheese « bakingaitch - March 15, 2012

    […] Shortcrust pastry […]

  2. Ham and potato pie: another recipe to use up your leftovers. | bakingaitch - May 17, 2013

    […] Shortcrust pastry […]

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