- Preparation time
- 40 mins
- Cooking time
- 30 mins
- Difficulty
- Easy
- Serves
- 2 people
- Meal course
- Ingredient Item
- Posted by
- Posted on
- April 1, 2016
- 2 1/4 Cup
- Flour - All Purpose
- 1/4 tsp
- Salt
- 3 oz
- Butter - Unsalted
- 4 oz
- Lard
- 1 Tbsp
- Sugar - Powdered
- 1 Lg.
- Egg Yolk
- 3 Tbsp
- Water
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
- Sift the flour, sugar and salt into a food processor, add the chilled lard and butter and pulse until the mixture resembles breadcrumbs.
- Put the mixture into a bowl then add the egg yolk and water.
- Mix quickly with a pallet knife until a dough is formed. Knead the dough lightly until it is smooth and has no cracks.
- Wrap in waxed paper and chill in the refrigerator for at least 30 minutes before use.