Shortcrust Pastry

• 225 g flour
• 50 g butter or 50 g margarine
• 50 g lard or 50 g cooking fat
• 1 pinch salt

1. Sieve flour and salt into mixing bowl.
2. Cut fat into small pieces, rub into flour with finger tips and thumbs until mixture looks like breadcrumbs.
3. Mix in as little cold water as possible using knife blade to form stiff dough.
4. Cover with clingwrap and let rest in fridge for 1/2 hour.
5. Flour pastry board lightly and turn pastry out onto it .
6. Knead slightly.
7. Roll out with slightly floured rolling pin to apox 0.5 thickness, shape to dish.

flour, butter, lard, salt

Taken from www.food.com/recipe/shortcrust-pastry-431286 (may not work)