Shortcrust pastry is a type of pastry often used for the base of a tart or a pie. It does not puff up during baking because it contains no raising agent.
From the 1881 Household Cyclopedia
Put 6 ounces of butter to 8 ounces of flour, and work them well together; then mix it up with as little water as possible, so as to have it a stiffish paste; then roll it out thin for use.
Modernisation:
Ingerdients:
- 170 g butter, diced.
- 230 g plain (non-self raising) flour.
Method:
- Mix butter and flour in a bowl, till it is a fine crumb.
- Add a little water at a time till the crumb has become a stiff dough.
- Lightly dust kneading board and rolling pin. Roll to desired thickness.
- Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
- Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
- Store in refrigerator until needed for use. Keeps well for a maximum of two days.
