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Shortcrust pastry
Preparation info
- Makes
530 g
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 1998
This delicious dough produces one of the most versatile pastries for quiches and tarts, and is also one of the easiest to make.
Ingredients
200 g 6½ oz - large
pinch
Method
- In a large bowl, sift together the flour and salt. Cut the butter into small 1 cm (½ inch) cubes and place in the flour.
- Rub the-butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre and pour in the combined egg and water.
- Slowly work the mixture together with a palette knife or p
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