Skip to main content
Dessert

Another Short Pastry

A short pastry dough made with flour, lard, salt, baking powder, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Another Short Pastry

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Mix the flour, lard, salt, and baking powder in a bowl.

  2. Add cold water gradually until the mixture forms a dough.

  3. Roll out the dough and shape it as desired.

Bake

  1. Bake in a preheated oven at 400 °F (200 °C) for the first 10‑15 minutes.

  2. Lower the oven temperature to 300 °F (150 °C) and continue baking until done.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Flour
Forms the main structure of the dough once hydrated with water.
Lard
Coats flour particles to shorten gluten strands, giving the pastry a tender, crumbly texture.
Baking powder
Releases gas in the oven to lighten the pastry and help it rise.

The step that matters

Adding the cold water gradually. Too much water at once develops gluten and makes the pastry tough. Adding it slowly and keeping it cold keeps the fat solid and the dough tender and flaky.

“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.

More short pastry recipes

Dough 13 See all 18 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes