Basic Shortcrust Pastry
I used pork lard for this recipe but you can substitute with beef or vegetarian schmaltz
Ingredients
- 225 g flour, sifted, plus extra for dusting
- 50 g cold, salted butter, cubed
- 50 g cold lard, cubed
- 50 mls cold water
Method
- Place the flour into a mixing bowl and add the butter and lard
- Rub in using your fingertips then sprinkle the water over the top of the flour
- Mix in using a butter knife and then press into a ball
- Tip out onto a piece of cling film, cover and place into the fridge for 30 minutes
- Roll the pastry out to 5mm thick on a lightly floured surface
- Gently press the pastry in to a greased, loose bottomed tin
- Put the tin into the fridge while you preheat the oven to 180° Celsius
- Dock the pastry with a fork, cover with baking paper and add your baking beans
- Place into the oven and blind bake for 15 minutes
- Remove from the oven, remove the beans and baking paper and put back into the oven
- Bake for a further 10 minutes then remove from the oven
- Your pastry is now ready for your filling and can be baked at this temperature for a further 30 minutes at least