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Shortcrust pastry

Recipe from: 11/1/1993 12:00:00 AM
Ingredients 4
Servings 0


  • 250
    cake flour
  • pinch of salt
  • 180
    butter, margarine or lard, or a mixture
  • 45
    iced water (or more as needed)


1. In a large mixing bowl, sift flour and salt together. 2. Cut fat into flour, using a round-bladed knife until mixture resembles coarse breadcrumbs. Continue rubbing in flour, but using fingertips. Mixture must have no lumps and should resemble fine breadcrumbs. 3. Make a well in the centre, add water gradually to make up a firm, pliable dough. 4. Turn onto a floured board, knead pastry lightly until smooth. 5. Cover pastry with plastic wrap, and chill for at least an hour before using.

Read more on: bake  |  dairy

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