1. Sieve flour and salt and rub in fat until mixture looks like fine breadcrumbs.

2. Using first a knife and then the fingertips to feel the pastry, gradually add enough cold water to make the dough of a rolling consistency.

3. Lightly flour the rolling-pin and pastry board.If a great deal of flour is necessary to roll out the pastry then you have undoubtedly made  it too wet.

4. Roll pastry to required thickness and shape, lifting and turning to keep it light.

5. A general rule it should be cooked in a hot oven (425-450ºF, or Gas Mark 6-7).

* There are many fats and combinations of fats that give a first class short crust pastry. Choose between:
- Modern whipped light fat. Use 3 ½  oz. only as it is very rich.
- Pure cooking fat or lard.
- Margarine – for best result use a table margarine,  butter, or perhaps the favourite of all – 2 oz. margarine and 2 oz. cooking fat.

Ingredients:

8oz. flour
4 oz. fat*
good pinch salt
cold water to mix-approximately 2 tablespoons