Shortcrust Pastry II

This pastry can be used for making flan cases and pie shells to be filled with szoeet or rich savoury fdlings.

8 OUNCES

8 oz. flour

½ teaspoon salt

4 oz. butter, chilled

1 teaspoon sugar

1 egg, lightly beaten

2 TO 3 tablespoons iced water

Sift the flour and salt into a medium-sized mixing bowl. Add the butter and cut it into small pieces with a table knife.

With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.

Add the beaten egg with a spoonful of iced water and mix it into the flour mixture with a table knife. Add more water if the dough is too dry.

Turn the dough out on to a lightly floured board and knead it for 1 minute. Form the dough into a ball, wrap it in greaseproof or waxed paper and chill in the refrigerator for 30 minutes.

The dough is now ready to use.

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