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Shortcrust Pastry

Published by Philip Walmsley

Short crust pastry, lots of uses



  • Guesses:
  • 200g of Plain flour
  • 50g Butter
  • 50g Lard/ Vege fat
  • Pinch of salt
  • (sugar if for sweet things)
  • Water to bind


Keeping evrything as cool as possible

1. Sift flour into a bowl

2. Add a pinch of salt

(2b, And a tablespoon of sugar if for sweet things)

3. cut up butter and fat into small chunks

4. cut in all of the butter and fat with a knife

5. Bind together using cold water and a knife until a firm ball that leaves no residue on the bowl is formed

6. Wrap in cling film and leave to rest in the fridge for at least 30 mins before use


  • Holly 6 years ago

    Used this for my chicken & gravy pie.. Nice and easy, thank you :)

  • Iman 7 years ago

    Will it be tastier

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