Basic Shortcrust Pastry is simple, its half fat to flour… so 1lb of Plain flour needs 8oz fat=4oz lard+ 4oz marg or butter.
Rub to a fine breadcrumb then add enough chilled water to bind, rest it in the fridge for a bit for the best results.
If you need to ‘bake it blind’ ie; an empty cooked pastry shell, fill with greaseproof paper and baking beans or coins which transfer heat well, cook for 20 mins taking out beans for last 10, to crisp up pastry.
To seal pastry and avoid the infamous ‘soggy bottom’ brush with egg white and return to oven for a few minutes to seal and fill with whatever you require.
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