|Plain flour||8 Ounce (225 Gram / 2 Cups, All Purpose)|
|Chilled butter/Half butter and half lard / white vegetable fat||4 Ounce, diced|
|Chilled water||60 Milliliter (4 Tablespoon)|
1. Sift the flour and salt together into a mixing bowl. Cut the fat into the flour using a pastry blender or use your fingertips to rub it in. Shake the bowl occasionally to bring any large pieces of fat to the top. Blend until the mixture resembles fine breadcrumbs.
2. Sprinkle 45ml/3 tbsp of the water evenly over the mixture and mix lightly with a round-bladed knife or fork until the dough comes together. Add a little more water if the mixture is still too dry; it should just begin to hold together.
3. Using one hand, gather the dough together to form a ball. Incorporate any loose pieces of the rubbed-in mixture. Knead on a lightly floured surface for just a few seconds until smooth.
4. Wrap the dough in clear film (plastic wrap), and chill for about 30 minutes, or until firm but not too stiff to roll. The shortcrust pastry is now ready to use.