SHORTCRUST PASTRY
Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons.
Provided by ImPat
Categories Dessert
Time 10m
Yield 1 9, 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
- Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
- Gradually add water until dough becomes a ball.
- Remove and wrap in cling wrap and refrigerate for 30 minutes before using.
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faustina hagan
[email protected]Worst pastry recipe ever! The dough was impossible to work with and the final product was tough and flavorless.
fairiq
[email protected]This pastry was a bit too crumbly for my taste, but it still tasted good. I might try adding a little more butter next time.
Suhel Ahmed
[email protected]Finally found a shortcrust pastry recipe that doesn't require hours of chilling! This recipe came together quickly and easily, and the pastry was delicious. I used it to make a simple apple pie, and it was a hit with my family.
Cora Butterworth
[email protected]Easy to follow recipe, and the pastry turned out great! I used it to make a beef and ale pie, and the pastry was the perfect complement to the filling. Will definitely be making this again.
Wege Josh
[email protected]This shortcrust pastry recipe was absolutely foolproof! I've tried making pastry from scratch before and always ended up with a crumbly mess, but this recipe came together beautifully. The pastry was flaky and golden brown, and it held its shape perf