How to make shortcrust pastry that is light and delicious. This is a traditional shortcrust pastry recipe using half butter and half lard. The pastry can be used to make a pie crust, flan casing and many other recipes. Simple and easy to make and 100s of uses.
220g Plain Flour. 0.12
55g Unsalted Butter 0.38
55g Lard 0.11
Pinch of Salt 0.01
3 Tbsp cold water 0.00
Total Cost 0.62
Chill the butter and lard.
Rub it into the flour and salt until it becomes a breadcrumb consistency.
Add the water and cut it in with a knife or spatula.
Bring it together lightly and roll into a ball.
Put it in the fridge for 2 hours.
Roll out and line your tin or tins.
Blind bake with beans in for 20 mins at 180c.
Take the beans out, wash with egg wash and bake for a further 10 mins.