Make your own baking moment ...pastry

1 hr prep


Shortcrust Pastry

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Carr’s Plain FlourINGREDIENTS

175g Carr’s Plain Flour
A pinch of Salt
40g Lard
40g Butter
2-4 tbsp Water

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Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible so that they get a good airing.

Then cut the fat into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour, lifting it up high and letting it fall back into the bowl to incorporate air and just long enough to make the mixture crumbly.

When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of cold water in. Then use a round-bladed knife to start the mixing, cutting and bringing the mixture together.

Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean. If there are any bits that won’t adhere to the mixture, add a bit more water.

Wrap the pastry in foil or polythene bag and leave to rest in the refrigerator for 20-30 minutes.

Follow your recipe for cooking times and temperature.


For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited,
Solway Mills, Silloth, Cumbria CA7 4AJ