This method is rather similar to hot-water crust pastry. I tried it out as an experiment years ago and have used it ever since. This pastry must be the easiest of all pastries to make, and produces a crisp, biscuit-like crust, ideal to hold a filling. It can be baked blind without being weighted down and doesn’t shrink during baking although it is best to chill the uncooked crust first. If liked, you can use strained orange or lemon juice instead of water, and include the finely grated rind, too, for extra flavour.
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