SHOP NOW! Choose from a personalised mixed case of flour or a single variety case. SHOP NOW! Shop Online

Home Baking Trade
Shortcrust Pastry Recipe | Carr's Flour

Shortcrust Pastry

Follow our simple steps to make a basic shortcrust pastry that can be used for a multitude of recipes.
1HR Prep
EASY Level
Print

Shortcrust Pastry Recipe | Carr's Flour
Customer
Recipe
INGREDIENTS
INGREDIENTS

175g Carr’s Plain Flour
A pinch of Salt
40g Lard
40g Butter
2-4 tbsp Water
METHOD

METHOD

1. 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.

2. 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.

3. 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.

4. 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.

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

6. Follow your recipe for cooking times and temperature.


Carr’s Flour Mills Limited, Victoria Mills, Wellingborough, Northampton NN8 2DT, United Kingdom

Registered in England number 00480341 • © Carr's Flour Mills 2020 • All Rights Reserved