Short Pastry
Ingredients
Directions
Rub the butter or lard into the flour, add salt, baking powder, and water a little at a time to make a firm dough.
Roll out to required thickness.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the dough once mixed with liquid.
- Butter or lard (in the method)
- Coats the flour particles to shorten gluten and give the pastry a tender, crumbly texture.
- Baking powder
- Releases gas to lighten the pastry slightly.
The step that matters
Adding the water a little at a time. Adding water gradually lets the flour absorb it evenly, so the dough comes together firm without becoming sticky. Too much water at once develops gluten and makes the pastry tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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