Shortcrust Pastry
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g flour
- g white sugar
- g butter
- g lard
- whole eggs
- g flour
- g butter
- g white sugar
- whole eggs
- g flour
- g sugar
- g butter
- g lard
- egg yolks
- orange zest
Instructions
- Choose one of the three ingredient sets (A, B or C).
- Mix finely pounded sugar into the flour, soften the butter, and check the lard is fresh.
- Make a dough handling it as little as possible, starting with a knife blade; rest or make ahead.
- Roll smooth, then texture the top with a ridged pin and glaze with yolk; gather scraps with a little wine or Marsala.