Shortcrust Pastry Recipe
Shortcrust pastry: A rich, flaky dough with a high proportion of fat to flour. Also called pate brisee, this is used for flans, tarts and quiches and for single and double-crust pies.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cookitsimply.com.
Cooking tools:
- Rolling pin
- Sifter
- Mixing bowl
- Chef's knife
- Measuring cup
- Plastic wrap
- Refrigerator
- Airtight container
- Zip-top bag
- Oven
Ingredients
- 2 cups plain flour (All purpose)
- 1 pinch of salt
- 2 oz butter or block margarine
- 2 oz lard
- chilled water
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