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Shortcrust Pastry
Preparation info
- Makes
500 g
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
The most adaptable pastry of all - strong, easy to roll and versatile. Perfect for cooking liquids in, such as quiche and for topping pies.
Ingredients
235 g 8½ oz 10 g ¼
Method
- Using a dough hook attachment put the flour, butter and salt in the bowl and slowly mix while adding the water until an even paste is formed. If you’re doing it by hand, rub the butter into the salt and flour with your fingertips until it resembles fine breadcrumbs, then add the water until an even paste is formed.
- Wrap the dough in clingfilm and allow to rest
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