|Plain flour||6 Ounce (185 Grams)|
|Butter||2 Ounce (60 Grams)|
|Lard||1 Ounce (30 Grams)|
Sift the flour with a generous pinch of salt.
Rub the fats into the flour (start by cutting them into chunks, then use the fingertips) until you have the texture of breadcrumbs.
Add a bare 2 tablespoons of very cold water and stir the mixture with a knife until it sticks together in lumps.
If the mixture looks very dry and is reluctant to form lumps, add a little more water, but take care not to add too much or the pastry will be sticky and difficult to roll out.
Use one hand to gather the pastry together in the bowl, then knead lightly for just a few seconds so that the dough is smooth.
Roll out immediately, or, if you have time, leave it to rest for a few minutes in a cool place.
(If you put it in the refrigerator, be sure to cover it with plastic wrap.) Use as required.
As a general rule, shortcrust pastry should be baked at 200°C/400°F/Gas Mark 6, until lightly browned.