Shortcrust pastry is a type of pastry often used for the base of a tart or a pie. It does not puff up during baking because it contains no raising agent.

From the 1881 Household Cyclopedia

Put 6 ounces of butter to 8 ounces of flour, and work them well together; then mix it up with as little water as possible, so as to have it a stiffish paste; then roll it out thin for use.

Modernisation:

Ingerdients:

• 170 g butter, diced.
• 230 g plain (non-self raising) flour.

Method:

1. Mix butter and flour in a bowl, till it is a fine crumb.
2. Add a little water at a time till the crumb has become a stiff dough.
3. Lightly dust kneading board and rolling pin. Roll to desired thickness.
4. Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
5. Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
6. Store in refrigerator until needed for use. Keeps well for a maximum of two days.