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Have ever thought of using short crust pastry to make a tart of your choice? So many believe they are hard to make short crust pastries are the easiest pastries to make but you do need to get it right. You will notice that I have given some substitutes for utensil if you are in a situation that you do not have all of them.

There are some rules you should observe in order  to get excellent short crust pastry.

1.Use plain flour

2. Make sure all ingredients are cold

3.Poll pastry  in one direction

4. Do not over handle

5.Use the correct baking temperature

Utensils used for making pastry

a.       Mixing bowls

b.      Rolling pegs(pin) or a  (smooth quart bottle filled with water)

c.       Pastry board or smooth counter top

d.      Measuring cup

e.      Measuring spoon

f.        Pallet knife  or  ( large smooth  edged knife)

g.       Pastry brush   (Clean finger tips)

h.      Pastry cutter  (Small saucer or cup)

Ingredients for plain short crust pastry

1 lb. plain flour

 6 ounces .  Shortening 2ozes  butter or ½ lb . margarine

½ tsp. salt

4 tbsp water or milk ( pastry may need a little more depending on the flour and country  in which you  reside)

1 tsp. lemon/ juice ( not a must but you get a better pastry)

Method

1.       Measure  all  dry ingredients in a cool  mixing bowl

2.       Measure butter and use knife to cut in small pieces

3.       When pieces of  butter are very small use finger tips to rub in butter into the flour holding the finger

            about 12 inches  high above the mixing bowl

4.       When the mixture looks like fin bread crumbs put in lime /lemon juice  and add ice water a little at a time.

5.       Mix with knife then use finger to bring mixture in a ball  to form a dough.

6.       Knead  for 3 minutes.

7.       Leave to relax for 10-15 minutes for best results.

8.       Roll out with rolling pin  in one direction to about ¼ inch thick

9.       Use a pastry cutter or a cup or anything convenient  that gives you the shape you

           want.

10.   Shape and prick  inside  pastries if  baking blind  (with out filling)

11.   Fill pastries and brush inside edges  with waterto be sealed  then use a fork to seal

         or a  pastry sealer     .Bake at 400 degrees F.