Roger Pizey

Shortcrust Pastry

Preparation info
  • Makes

    500 g

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

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) plain flour, sifted
  • 10 g (¼

Method

  1. 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.
  2. Wrap the dough in clingfilm and allow to rest