Shortcrust pastry By Jocasta recipe Comments | 0 Favorites | 15 Print Shortcrust pastry Ingredients 225g (8oz) Flour50g (2oz) Lard50g (2oz) ButterÂ½ tsp Salt2 tbsp Water Instructions Sieve the flour and salt together into a bowl. Cut the fats into 1.5cm (Â½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs. Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed. Cover tightly and allow to rest in a fridge for 15 – 30 minutes. Roll out to the required thickness. At this stage the pastry may be frozen if required. It should be baked in a preheated oven at between 190Â°C: 375Â°F: Gas 5 or 220Â°C: 425Â°F: Gas 7 depending on thickness and use.