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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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