Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 125

Short-crust pastry is prepared from flour and fat in the ratio 2:1. Lard is the preferred fat, making a crisp pastry. A mixture of lard and butter is sometimes used to give more flavour whilst retaining the shortness. Fruit is prepared; a portion of pastry is rolled 5mm thick and used to line the pie dish; the fruit, sugar and any other flavourings are placed in this; another disc of pastry is used to cover the top, and the edges are sealed. The top may be sugared or decorated. Pies are baked at 220°C for 10-15 minutes, then at 180°C for 30 minutes.