Shortcrust Pastry (DVC)

Shortcrust Pastry (DVC)

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Shortcrust Pastry (DVC) recipe - How to make Shortcrust Pastry (DVC)

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225 gms plain flour (maida)
115 gms cold margarine or butter
a pinch of salt

  1. Sieve the flour and salt together.
  2. Cut the margarine with a knife. Rub into the flour with finger tips.
  3. Gradually add enough ice-cold wate (approx. 2 to 3 tablespoons) to make the dough into a rolling consistency.
  4. Lightly flour the rolling pin and the pastry board.
  5. Roll the pastry to required thickness and shape, lifting and turning to keep it light.
  6. As a general ruls, pastry should be baked in a hot oven at 450°F but exact baking times and temperatures are given in individual recipes.
Nutrient values (Abbrv) per serving
Energy1604 cal
Protein25.7 g
Carbohydrates166.9 g
Fiber0.7 g
Fat94.8 g
Cholesterol0 mg
Sodium144 mg