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Shortcrust Pastry

Chef.at.Home's picture
Ingredients
  Rising flour 1 1⁄2 Cup (24 tbs)
  Salt 1 Pinch
  Butter 6 Tablespoon
  Cold water 3 Tablespoon
Directions

Mix the flour and salt together in a large mixing bowl.
Cut the butter into small pieces and drop them into the flour mix.
Use your fingertips to rub the butter into the flour until it has reached the consistency of breadcrumbs.
Sprinkle the very cold water over the mixture, and mix with a wooden spoon to form a ball.
Lightly flour a board and your rolling pin, and roll the dough into a thin circle.
Place in a lightly-greased glass, enamel or metal pie dish, leaving some pastry overhanging the edges.
This can be trimmed off cleanly with a knife.
If baking the pastry without filling (blind baking), prick the pastry with a fork to prevent it bubbling, then line with greaseproof paper and pour in some raw rice or beans to a depth of 1 inch.

Recipe Summary

Method: 
Mixing

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1270 Calories from Fat 642

% Daily Value*

Total Fat 73 g112.3%

Saturated Fat 46.2 g231.2%

Trans Fat 0 g

Cholesterol 193.5 mg64.5%

Sodium 2767.5 mg115.3%

Total Carbohydrates 138 g45.9%

Dietary Fiber 0 g

Sugars 0.1 g

Protein 13 g26.5%

Vitamin A 45% Vitamin C

Calcium 39.8% Iron 34.8%

*Based on a 2000 Calorie diet

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Shortcrust Pastry Recipe