Easy pie pastry recipe by nigella lawson

625 all-purpose flour
1 teaspoon salt
125 cold butter
125 cold vegetable shortening
8 tablespoons cold water

Method

Perfect Shortcrust Pastry is really a community recipe posted by Dustbunny and is not tested by Nigella.com therefore we aren't able to respond to questions in regards to this recipe.

Place flour and salt in mixer and pulse to mix.

Chop cold butter and shortening (not very fine, just into several pieces) and increase flour mixture. Pulse until mixture is coarse and lumpy

Add water and pulse

Wrap in cling film and chill a minimum of half an hour or as much as a couple of days

More Information

Standing on the lazy side, I allow the processor run before the pastry forms a ball. Every recipe I have ever read claims this is actually the worst factor that you can do but mine is definitely tender, flaky and excellent. The key tip I can provide you with is to maintain your vegetable shortening within the refrigerator. It must be as cold because the butter. Also, error along the side of SLIGHTLY wet whenever you add some water. It will require up more flour when it's folded out. What you would like to prevent is crumbly at this time. But most importantly DON'T PANIC. It is just pastry in the end.

Do This Tip

Making Shortcrust Pastry