Short Crust Pastry
|Cold water||2 Tablespoon|
Sieve flour and salt and rub in fat until mixture looks like fine breadcrumbs.
Using first a knife and then the fingertips to feel the pastry, gradually add enough cold water to make the dough of a rolling consistency.
Lightly flour the rolling pin and pastry board.
If a great deal of flour is necessary to roll out the pastry then you have undoubtedly made it too wet.
Roll pastry to required thickness and shape, lifting and turning to keep it light.
Exact cooking times for pastry are given in the recipes.