Name: Shortcrust Pastry
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: 110 g plain flour; 1 pinch salt; 25 g butter cubed room temperature; 25 g lard cubed room temperature; 1 tbs water cold

by phocaena Last updated on 07/09/2019

The most important ingredients of pastry are air and coolness. - phocaena

Ingredients

110 g plain flour
1 pinch salt
25 g butter cubed room temperature
25 g lard cubed room temperature
1 tbs water cold

Method

Step 1

Sieve flour and salt into a large china mixing bowl. Hold sieve high to aerate.
Step 2

Add butter and lard and, using only finger tips, rub into flour until it resembles crumbs, lifting high to aerate.
Step 3

Sprinkle in the cold water (you can place the water in the freezer for 5 minutes to ensure it's cold).
Step 4

Start to mix using a flat bladed knife and then finish by hand, adding a few drops more water until dough is smooth and will leave bowl cleanly.
Step 5

Wrap pastry in glad-wrap and refrigerate for 30 minutes.
Step 6

Roll out for use on floured board, pressing with hands. Roll as little as possible.
Step 7

Bake according to required recipe, or at 220C (180C fan forced) on high shelf for 10 minutes and then reduce temperature to 180C (160C fan forced) for a further 20–25 minutes if there are no instructions in individual recipe.

Recipe Notes

from Australia’s Best Recipes team

Omit the salt and use a pinch of sugar for sweet pastry. If you don't have lard, just use butter. A whole egg can be added at the water stage for a richer pastry.