Shortcrust Pastry

[Rude Girl]

I haven't made pastry for years after so many experiences of nasty grey stuff that was either hard, or too short, or shrunk in the tin. The bought stuff is mighty expensive and only tastes average so maybe it's time I had another go. Can anyone give me a foolproof method and some tips please? I don't have a food-processor by the way (only one of those mini-choppers that goes on a hand-blender).

[dickymint]

My Mum swears by using 1/2 lard and half butter at room temperature.....

8oz plain flower
2oz Lard
2oz Butter

Just rub in the flour butter and lard by hand till it's like crumbs. You need to exagerate this and drop it through your fingertips from a height to get air into it. Now add about 2 table spoons of very cold water (no more). blend this in with a knife then work into a dough with your finger tips.

[vernan]

I had terrible trouble with pastry, but realised I was adding too much water - in other words, not giving the pastry enough time to come together when I added the water initially.
Other wise words are to touch it as little as possible to keep it cold throughout (cold water too), and to let it rest.

Honestly, it's just practice.

[Firkin Dogbolter]

I always add a bit more fat than the standard half fat to flour, and agree with half lard/butter theory. It does make it a bit harder to work with, but much nicer to eat. Plus I always run my hands under a very cold tap for a minute of two before I work the fat into the flour.