Recipe for Shortcrust Pastry with Carrs Flour

Shortcrust Pastry


175g Carr’s Plain Flour

A pinch of Salt

40g Lard

40g Butter

2-4 tbsp Water

Carr’s Plain Flour


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.

If making individual pies, roll out the pastry and cut 12 round shapes to fit a 12-hole pastry tin.

Grease the tin and put the cut pastry into each hole, add 2tsp of your chosen filling (adding a pastry lid if required) and bake for around 10-15 mins. Watch carefully as the sweet pastry can burn.

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