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Shortcrust and Sweet Crust Pastry
Preparation info
- Makes about
400 g
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 1995
This recipe really is short! In ingredients and in texture.
This quantity is really the minimum amount to make for a good texture. The beauty of this pastry is that it freezes so well to be used later.
Ingredients
175 g 6 oz 240 g 8Β½
Method
Rub the butter into the flour until a crumble effect is achieved. Add the water and fold in very lightly until the pastry is only just beginning to form and bind. Press the pastry between two sheets of cling film. The pastry will have a marbled look; this indicates just how short the pastry is going to be.
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