Shortcrust Pastry


Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not rise during baking because it usually contains no leavening



  • 225g (8oz) Flour
  • 50g (2oz) Lard *Short Crust Pastry
  • 50g (2oz) Butter
  • ½ tsp Salt
  • 2 tbsp Water



Sieve the flour and salt together into a bowl.

Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.

Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.

Cover tightly and allow to rest in a fridge for 15 - 30 minutes.

Roll out to the required thickness.

At this stage the pastry may be frozen if required.

( * or vegetarian alternative )