Basic Shortcrust Pastry
Basic Shortcrust Pastry
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  • 2 1/4 cups (340 g) unbleached all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup (170 g) cold unsalted butter, diced
  • 6 tbsp (90 ml) ice water, approximately
  • Preparation
  • In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form into two discs.
  • Cover in plastic wrap and refrigerate the dough for 30 minutes.
  • On a floured work surface or between two sheets of parchment paper, roll out the dough to about 1/8 inch (3 to 4-mm) thick. Use the dough to make a pie with a top and a bottom crust or line two 9 to 10-inch (23 to 25 cm) pie plates.
  • Description
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