Recipe for Shortcrust Pastry with Carrs Flour

Shortcrust Pastry

By Hand or in a Breadmaker

INGREDIENTS

175g Carr’s Plain Flour

A pinch of Salt

40g Lard

40g Butter

2-4 tbsp Water

Carr’s Plain Flour

METHOD

Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible so that they get a good airing.

Then cut the fat into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour, lifting it up high and letting it fall back into the bowl to incorporate air and just long enough to make the mixture crumbly.

When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of cold water in. Then use a round-bladed knife to start the mixing, cutting and bringing the mixture together.

Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean. If there are any bits that won’t adhere to the mixture, add a bit more water.

Wrap the pastry in foil or polythene bag and leave to rest in the refrigerator for 20-30 minutes.

Roll out the pastry to fit the size of your dish, leaving enough pastry to make the lid.

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