Mastering Short Crust Pastry

Rubbing-in method (correct)

Kneading method

Folding method

Whisking method

Rub the fat into the flour until it resembles breadcrumbs (correct)

Mix all the ingredients together

Fold the dough gently

Knead the dough until smooth

To make the dough elastic

To create a flaky texture (correct)

To dissolve the fat in the flour

To incorporate air into the dough