Shortcrust Pastry

This pastry is perfect for tart bases as well as piecrusts. It is so easy to make I don’t buy pastry anymore! Over the next few weeks I will follow with tart and pie recipes so you can get good use out of that pastry, especially now at Christmas time.


Ingredients:

2 Cups Cake Flour
125g Butter/Margarine
125ml Cold Water
5ml Lemon juice or Vinegar

Method:

Rub butter into flour until it looks like breadcrumbs. Add the water and vinegar/lemon juice and mix until a soft dough is formed. Refrigerate for 1 hour before use.