MASTERCLASS
BASIC SHORTCRUST PASTRY
This is the classic method for making short and crumbly shortcrust pastry. It is made with half butter and half lard – the butter for colour and flavour and the lard for shortness. If you have cool hands, the hand method is best as it will incorporate more air than in a food processor. If you have hot hands, the food processor is a blessing! The quantities of water added vary according to the humidity of the flour. Always add less than it says – you can always add more if it is dry, but once it is a sticky mess, it could prove disastrous!