Traditional Shortcrust Pastry – Metric and Imperial

Makes 8oz/220g DSC_0035

  • 8 oz/220g plain flour
  • ½ level teaspoon fine sea-salt
  • 2 oz/55 g lard
  • 2 oz/55 g unsalted butter
  • 2-3 tablespoons of cold water

Sift the flour and salt into a large bowl. Add the butter and lard and ‘rub in’ until you have something approaching fine breadcrumbs. Keep it all light.

Sprinkle the water over and mix the dough with a round bladed knife until it starts to form lumps. Bring together to form a ball. Lightly knead until it is smooth and flatten into a disc. Chill for a minimum of 30 minutes.