Shortcrust Pastry I

This is the basic shortcrust pastry, used for making sweet or savoury pies and tarts.

8 OUNCES

8 oz. |2 cups flour

½ teaspoon salt

2 oz. butter

2 oz. vegetable fat

3 TO 4 tablespoons iced water

Sift the flour and salt into a medium-sized mixing bowl. Add the butter and vegetable fat and cut them into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles coarse bread-crumbs.

Add

3 tablespoons of the iced water and, using the knife, mix it into the flour mixture. With your hands, mix and knead the dough until it is smooth. Add more water if the dough is too dry. Form the dough into a ball, wrap it in greaseproof or waxed paper and chill it in the refrigerator FOR 30 minutes.

The dough is now ready to use.

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