Who can share the secret of world class, short crust pastry?

[hawleybits]

I can't make nice pastry. I have tried in various ways but it's never lovely. Everything is cold and I handle it as little as possible but still it's not crisp and short. The only ingredient I can't use is lard as we're vegetarians but I'm sure this can't be the only route to good pastry.
Will someone please tell me what it is I am doing wrong?

Neither can I, I just buy ready made and roll it out now

I buy ready rolled but it isn't the best. There's nothing quite like really crisp, home made pastry. I'm quite a proficient cook in many ways but not pastry.

My mum used to put it all in the food processor. Apparently Delia didn't approve but it did make the best shortcrust pastry.

My pastry is lovely but I use half lard and half butter so can't help you.

I've tried in the food processor. Didn't make it better for me.

I was scared someone was going to mention lard.

Morrisons own brand shortcrust pastry in a block. Superb! And suitable for vegetarians!

I can make pastry, but honestly I don't think it is really worth the effort and I mainly by ready made now. It is as cheap as buying the ingredients..

I'm afraid the secret is lard. And more than half fat to flour.

I use hairy bikers food processor recipe. Never failed

Mine is amazing! (modest ). I think the trick it to make it pretty short.

250g plain flour
150g butter
1 egg yolk
Pinch salt
Cold water as needed

Season flour with salt (or use salted butter). Rub butter into flour. Stir in egg yolk. Add enough cold water to make into pastry.

It never fails! I use it got both savoury and sweet recipes.

That quantity is enough for 12 mince pies.

You need minimal water, don't add too much, the bare minimum to get it to stick together.. I think all butter is the best shortcrust.

Kitchencraft pastry blender.

Food processor. As little water as humanly possible - too much will just make it tough.

Keep all the ingredients cool
Handle as little as possible
Use all butter
Just enough water to bind it
Allow to rest in the fridge for 30 minutes before rolling out

Do you rest it before baking? That’s all I can think may be going wrong if you’re ensuring everything is cold and you are not over-handling it. The other issue could be your oven temperature being a bit low or not baking it long enough.

Half fat to flour. Lard ( all butter can work but needs to be firm and consistency of lard) Minimal cold water and minimal handling. A tablespoon of icing sugar added is lovely for sweets or grated parmesan for favourites.

All butter no water

Not want you want to hear but lard does make a difference. And, ime naturally warm hands seem to produce better pastry. I don't possess them myself but it is something I've noticed.

Fat cold out of the fridge or even freezer grated into the flour, pastry wire thingy to breadcrumbs then salted cold liquid

You can sub trex (veg shortening) for lard but all butter is fine.

Try using Trex instead of lard. Food processor method and very cold water. Chill for an hour before rolling out. If you're lining a pie dish or other tin, refrigerate for at least 30 minutes before baking.

Another vote for grating the butter - it's life-changing.

I use the recipe in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck. It gives detailed descriptions of how to deal with each and every stage. Yes to very little water, resting in fridge and also blind baking. The proportion of fat to flour is higher than any already suggested.

@TrainspottingWelsh

Not want you want to hear but lard does make a difference. And, ime naturally warm hands seem to produce better pastry. I don't possess them myself but it is something I've noticed.

My Nanna always told me cold hands . I always run mine under the cold tap . All butter here too .

Butter grating makes more of a flaky pastry IMO. Delicious but not the same as shirt crust.

I second replacing the lard with Trex. I use Delia’s shortcrust recipe and Trex and it always works. Handle as little as possible. Overworking results in heavy pastry. So does too much water.