Traditional Shortcrust Pastry – US

Makes 8ozDSC_0035

  • 1 and ¾ cups of unsifted all-purpose flour
  • ½ level teaspoon fine sea-salt
  • ½ stick of lard
  • ½ stick 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.