Shortcrust pastry
170g/6oz plain flour
a pinch of salt
30g/1oz lard
55g/2oz butter (or can use 85g/3oz butter if not using lard)
very cold water to mix
To make a sweet shortcrust pastry, mix in 1 tablespoon caster sugar once the fat has been rubbed into the flour.
Sift the flour with the salt into a bowl. Rub in the fats until the mixture resembles coarse breadcrumbs. Add 2 tablespoons water to the mixture. Mix to a firm dough, first with a knife, and finally with one hand. It may be necessary to add more water but the mixture should not be too wet - a crumbly pastry dough is more difficult to handle but it produces a shorter, lighter result. Try not to handle the dough more than is necessary as this can make it 'tough'.
Chill, wrapped in cling film or in a freezer bag, in the fridge for 30 minutes before using. Once rolled out, if possible, allow to relax in the tin or baking tray before baking.