1 Sieve the flour and salt together.
2 Cut the margarine with a knife. Rub into the flour with finger tips.
3 Gradually add enough ice-cold water (approx. 2 to 3 tablespoons) to make the dough into a rolling consistency.
4 Lightly flour the rolling pin and the pastry board.
5 Roll the pastry to required thickness and shape, lifting and turning to keep it light.
6 As a general rule, pastry should be baked in a hot oven at 450°F, but exact baking times and temperatures are given in individual recipes.
Variations: Rich Shortcrust Pastry. Use the recipe for shortcrust pastry using 140 grams (5 oz.) in place of 115 grams (4 oz.) margarine or butter.
Sweet Shortcrust Pastry. Use the recipe for shortcrust pastry, adding 1 to 2 teaspoons of powdered sugar to the flour.