Sweet Shortcrust Pastry Crust

Name: Sweet Shortcrust Pastry Crust
Yield: Makes one 20-cm or 22-cm pie crust
Cuisine: Asian
Ingredients: Unsalted butter 70 g, at room temperature and softened; Vanilla extract 1 tsp; Eggs 20 g; Icing (confectioner’s) sugar 35 g; Salt a pinch; Pastry flour or top flour 130 g, sifted; Ground almonds 20 g

Preparation info

Makes
one
20 cm

Difficulty
Complex

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Unsalted butter 70 g, at room temperature and softened
Icing (confectioner’s) sugar 35 g

Asia
Japan
Vegetarian
Pie

Method

Beat butter, icing sugar, salt and vanilla extract with an electric mixer until just combined.
Add egg and beat well. Add ground almonds and mix well. Add flour and fold through completely. Using a bench scraper, mix batter until a smooth dough is formed. Wrap dough in cling film, then place in the refrigerator to rest for at least 3 hours.