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Granny Mason’s Shortcrust Pastry

For sweet or savoury pies, tarts and quiches.

Preparation Time: 20 minutes
Makes 300g / 10oz of puff pastry.


  • 200g / 7oz plain flour
  • 50g / 2oz unsalted butter
  • 3 tbsp water – to mix
  • 50g / 2oz lard or white vegetable fat
  • Pinch of salt

Step 1

Sift your flour and then mix with the salt in a bowl.

Step 2

Cut the fat into cubes and add to the flour. Use your fingertips to rub the fat into the flour until the mixture resembles fine breadcrumbs.

Step 3

Add the water very gradually, stirring it in with a knife.

Step 4

When the dough begins to stick together, knead it lightly until it forms a ball.

Step 5

Wrap in cling film and allow to rest for at least 15 minutes in the fridge.

Step 6

The pastry can be left in the fridge for up to 2 days or alternatively it can be frozen until ready to use.