Short Crust Pastry
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter/Hard margarine||3 Tablespoon|
|Lard/White shortening||3 Tablespoon|
|Cold water||1 Cup (16 tbs)|
Combine flour and salt in a mixing bowl.
Add the butter or margarine and lard or shortening, coat with flour and cut the fat into small pieces, coating well with the flour.
Rub fat into flour with cool fingertips (hold fingers under cold running water first) until the mixture looks like fine breadcrumbs.
Add sufficient cold water gradually and stir into the mixture quickly with a fork until it mixes to a firm dough, which leaves the sides of the bowl clean.
Turn dough onto a lightly floured board or surface and knead lightly until smooth.
In hot climates it is advisable to chill the dough, wrapped securely in a plastic bag or greaseproof paper, in the refrigerator for 30 minutes before using.
This chilling makes the pastry easier to handle.
However, in cold kitchens or climates it is possible to roll out the pastry immediately and use as required.
This is my favorite recipe for short crust pastry.
The butter or margarine gives good color and flavor and the lard or white shortening gives it its characteristic short, crisp texture.