Short Crust Pastry

Classic Short Crust Pastry

This pastry is great for so many things. If in doubt about which pastry to use, use this short crust pastry.
It is also easy to make this in a food processor. And you can make instant pastry mix: double the quantities and follow the steps to just before adding water when you have a crumb. Then pop some of the mix in a Tupperware in the freezer. Then you can take out as much as you need any time and just add water for instant pastry. 

Ingredients

75g Lard
75g Unsalted butter
250g quality plain flour
Pinch of salt
Ice cold water

Method

If making by hand cut the butter and lard into little cubes and add them to the flour and salt in a bowl. Work with your fingertips until you have breadcrumbs.
If using a blender put the ingredients in (not the water) and pulse until you have a bread crumb like texture.
At this point you can add the water a little at a time until the mix starts to come together. You don't want a sticky dough so don't overdo the water - just enough for the breadcrumbs to combine.
Work this mix just a little until you have a smooth dough (avoid over working by hand and especially if using a blender).
Now cover in film or pop in a bag and refrigerate for an hour or until needed.

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