Pastry Basic Shortcrust


  • 2 cups unbleached flour
  • a pinch of salt
  • 5 tbsp. shortening or lard chilled & diced
  • 6 tbsp. unsalted butter, chilled & diced
  • 2-3 tbsp. ice water


  1. Sift the flour & salt into med bowl
  2. Cut in fat with a pastry blender or two knives, crisscrossing till the butter is the size of small peas.
  3. Add the water, 1 tbsp. at a time and mix lightly with a fork.
  4. Dump dough onto floured work surface.
  5. Knead lightly then bring together to form a ball.
  6. Flatten into a disc, wrap in clear wrap & chill 30 min.
  7. Roll out on floured work surface, turning and flipping frequently to prevent sticking. Add flour if necessary.
  8. Roll out till ΒΌ inch thick.

**Tip: Want to make pastry crust like a pro? Check out LEARN for a lesson.

Serves: 1 10 inch tart pan or 1 double crust pie

Credit: Camille Van Sant