If you only ever want to make one pastry dough, then this is the one to make as it can be used to make both sweet and savoury products. Until working at Bourke Street Bakery this is the pastry I used for everything — sweet or savoury. The method for this recipe is very similar to sweet shortcrust pastry, so you can refer to the pictures to see a step-by-step breakdown of techniques.
This recipe makes enough pastry to make twelve
Remove the butter from the refrigerator 20 minutes before you start mixing — the butter should be just soft but still very cold so it doesn’t melt through the pastry while still mixing.
If you are mixing the dough by hand, mix together the flour and salt in a large bowl and toss through the butter. Use your fingertips to rub the butter into the flour to partly combine. If you are using a food processor, put the flour and salt in the bowl of the food processor and add the butter, pulsing in 1-second bursts about three or four times to partly combine.
You should now have a floury mix through which you can see squashed pieces of butter. Turn out onto a clean surface and gather together. Combine the vinegar with the chilled water and sprinkle it over the flour mixture. Use the palm of your hand to smear this mixture away from you across the bench. Gather together again and repeat this smearing process twice more before gathering the dough again. You may need to smear once or twice more to bring it together — you should still be able to see streaks of butter marbled through the pastry; this gives a slightly flaky texture to the final product. Divide into two even-sized portions and shape into two round, flat discs about
Remove the pastry from the refrigerator 20 minutes before you wish to roll it. Sprinkle
If you are using the pastry to make pies, brush twelve
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