The Sunday Mail
A cooking essential is learning how to make pastry to use in baking pies, tarts and other baked goods that require shortcrust pastry. I learnt this recipe years ago from my Form One Home Economics teacher, Miss Moreblessing Mujuru.
225g plain flour;
100g butter, diced;
Pinch of salt.
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add two to three tablespoons water and mix to a firm dough.
Knead the dough briefly and gently on a floured surface.
Wrap in cling plastic and chill while preparing the filling.
TIP: To make more or less, remember the proportions – half fat to flour – and do not add too much water or the pastry will be hard. For best results, make sure the butter is cold. If other dry ingredients are included in the recipe, add them at the same time as the salt.
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