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The butter/margarine must be hard and cold, the flour sifted. It's best if your hands and the room are cool. Use a big bowl with enough room to move your hands around. Now you are ready to start rubbing in.

Pastry ingredients

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The butter/margarine must be hard and cold, the flour sifted. It's best if your hands and the room are cool. Use a big bowl with enough room to move your hands around. Now you are ready to start rubbing in.

Added:
17th Mar 2009 by Diane Earl

Subjects:
 Science

Key Stages:
 Key Stage 1, Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

Keywords:
rub in rubbing in like breadcrumbs texture hard butter cool hands crumble pastry baking cooking dessert pie tart bake cook process

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