Short Crust Pastry

• 1/2 pound self raising flour
• 1/4 teaspoon salt
• 4 oz margarine or lard or cooking fat and margarine mixed
• 4 tablespoons (approx) cold water

1. Sift the flour and salt into a basin.
2. Add the fat and cut it up into small pieces with a knife.
3. Rub it in with the finger tips until it resembles find breadcrumbs.
4. Add the water and mix into a stiff paste using a knife.
5. Turn out on to a floured pastry board.
6. Form into a near shape and roll out to the shape and thickness required.
7. Bake in a hot oven.

A very nice finish is given if the pastry is brushed over with water (or the white of an egg) and sprinkled with sugar just before it goes into the oven.

Use gas mark 6 for fruit pies, from 30 to 50 minutes according to size.

Use gas mark 7 for jam tarts and small pieces of pastry.