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Short Crust Pastry Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter/Hard margarine||3 Tablespoon|
|Lard/White shortening||3 Tablespoon|
|Cold water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1411 Calories from Fat 742
% Daily Value*
Total Fat 83 g128.2%
Saturated Fat 41 g205.2%
Trans Fat 0 g
Cholesterol 139.5 mg
Sodium 274.1 mg11.4%
Total Carbohydrates 143 g47.7%
Dietary Fiber 5.1 g20.3%
Sugars 0.5 g
Protein 20 g39.5%
Vitamin A 22.5% Vitamin C
Calcium 4.6% Iron 48.4%
*Based on a 2000 Calorie diet
Add the butter or margarine and lard or shortening, coat with flour and cut the fat into small pieces, coating well with the flour.
Rub fat into flour with cool fingertips (hold fingers under cold running water first) until the mixture looks like fine breadcrumbs.
Add sufficient cold water gradually and stir into the mixture quickly with a fork until it mixes to a firm dough, which leaves the sides of the bowl clean.
Turn dough onto a lightly floured board or surface and knead lightly until smooth.
In hot climates it is advisable to chill the dough, wrapped securely in a plastic bag or greaseproof paper, in the refrigerator for 30 minutes before using.
This chilling makes the pastry easier to handle.
However, in cold kitchens or climates it is possible to roll out the pastry immediately and use as required.
This is my favorite recipe for short crust pastry.
The butter or margarine gives good color and flavor and the lard or white shortening gives it its characteristic short, crisp texture.