Short Crust Pastry
|Plain flour||2 Cup (32 tbs)|
|Lard/Margarine||1⁄2 Cup (8 tbs)|
|Cold water||4 Tablespoon|
Sift flour and salt into a mixing bowl.
Mix shortening into the flour, using 2 knives or a pastry blender, until the mixture resembles fine breadcrumbs.
Add cold water gradually and mix with a round bladed knife to a stiff dough which should leave the sides of the bowl cleanly.
Knead pastry lightly until smooth.
Wrap pastry and chill.
Roll out and use as required.