The proportion of flour to fat in short crust pastry is respectively

The proportion of flour to fat in short crust pastry is 2 : 1. Shortcrust pastry is a type of pastry that is commonly used for pies, tarts, and quiches. The pastry is made by combining flour and fat with a small amount of water until it forms a dough. The proportion of flour to fat is important to get the right texture and consistency for the pastry. A 2 : 1 ratio means that there are twice as many parts of flour as there are parts of fat. For example, if you use 200g of flour, you would use 100g of fat. This ratio results in a flaky, tender crust that is easy to work with. Overall, the 2 : 1 ratio of flour to fat is the ideal proportion for making short crust pastry. It results in a pastry that is easy to handle and has a delicious, buttery flavor.