Contents

4oz fat (125gm) (there are many margarines and makes of lard available which are ideal), 8 oz Flour (250gm) - (plain flour is supposed to make a crisper crust, but self-raising seems to work fairly well.)  Little salt, water.   If you are making sweet pastry, for a fruit pie for example, add 2oz (50gm) of caster sugar to 3 oz of fat (75gm) and use an egg rather than water.

Method

Sift the flour and salt together (allowing 1/2-1 level tsp. salt per 8oz of flour.)  Cut the fat into small pieces and rub into the flour using the tips of your fingers.  Rub until the mixture looks like fine breadcrumbs.  Using a knife mix to a stiff dough with about 2-3 tbs of water.  Too much water and too soft a pastry will mean it is tough and hard when baked.  Try not to knead the pastry as this can also make it tough.  Sprinkle flour on a board and rolling pin and roll out with light quick rolls.  When scraps of pastry need to be re-rolled (for instance when making the base for jam tarts, mince pies etc.) pile the scraps on top of each other and roll lightly.  If possible leave the pastry in a cool place for 15-30 mins before baking as this helps to reduce any toughness.  Bake in a hot oven around 400deg F, 200deg C, Gas Mark 6 for 20 mins approx or until the preferred shade of golden brown.  Obviously if cooking a pie/flan/tart the cooking time may vary depending on the filling.

Comment

If it turns out well - Congratulations!  If not give it to the dog/cat/rabbit whatever!  (You can always try a packet of  frozen pastry or pastry mix which gets over the rubbing-in stage!)

Page Updated: 22nd December 2000