Short Crust Pastry

Ingredients

• three-quarters of a pound of flour
• six ounces of butter
• a tablespoonful of fine sugar
• just enough cold water to make a stiff paste

Method

1. 1

   Rub the butter into the flour until it resembles bread crumbs.

2. 2

   Add just enough cold water to make a stiff paste, turn it out onto a floured board, roll it out once, and it is ready for use.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 72. The excerpt below is the record exactly as published.

just enough cold water to make a stiff paste, and form it into one lump with the tips of the fingers ; lift it out on to a floured board, roll it out to about half a yard in length, fold it in three, turn the rough edges toward you, roll out again ; repeat until it has been rolled out three times, and it is then ready for use. This pastry may be used for meat pies or fruit tarts. Pastry, Short Crust. This is a sweet pastry, and is generally used for fruit tarts, tartlets, jam puffs, or anything sweet ; it is said to be more DOMESTIC COOKERY. 129 digestible than any pastry that is made, owing to the lard or butter being so thoroughly mixed with the flour before the - water is added. If baking-powder is used in pastry, it should be put into the oven to bake as quickly as possible. If there is no baking-powder in the pastry, it. may be made several hours before baking it, wrapped in a damp linen cloth, and put on a dish in a cold place all night. {Another way.) Put into a basin three-quarters of a pound of flour, six ounces of butter, a tablespoonful of fine sugar

Cook this with the app: pantry check, scaling, and the assistant.