Short crust pastry

[rosyposy]

What type of flour do you use to make S.C.P? I know all the recipe books and cooks say plain flour, but no one I know (or their mothers) use it, everyone seems to use self raising.Just wondered why. rosy

[poodicat]

Dont make pastry,but its usually plain flour that is used,wouldnt using self raising flour make the pastry rise?

[askyourgran]

I use self raising flour, there is an ingredient in it (don't ask) that makes it rise, you can use plain flour and add baking soda, but I don't like the taste.

[jamesnan]

I always use plain flour - if you use SR then the pastry will rise a bit, and will not therefore be short and crumbly.

[askyourgran]

It really depends on the ingredients 8oz flour. 2oz lard, 2oz margarine. and a small dash of water, if you use too much water it won't be short and crumbly.

[spudqueen]

I've only ever used plain flour to make short crust pastry.

[rosyposy]

Thank you for your replies. Seems plain flour wins the day, but I don't know anyone personally who uses it, maybe it is a northern thing? Might try the half and half sprinter. rosy

[poodicat]

Rosy go out and buy some,it tastes better than homemade,so you lie..

[rosyposy]

Good idea poodicat, thank you. rosy

[I.Don No]

10 oz plain flour, 4 1/2 oz butter or marg, 1 egg and a little water...........makes the best pastry I have ever made or tasted.

[rosyposy]

Thank you I don no. Sounds like a scone mix, altho that would be S.R. flour tho', wouldn't it? I will give it a try anyway. Thank you for your reply, rosy