Pastry - Shortcrust

12:15 pm on 10 March 2012

300gm pastry 2:1

Ingedients

  • 200gm all purpose flour or cake flour
  • 100gm butter
  • a two fingered pinch salt
  • 4 - 5 tablespoons ice cold water

Method

Put the flour, cold butter, salt, in the food processor

Mix until fine breadcrumb consistency 25- 35 seconds, check and if still course continue pulsing until fine breadcrumb consistency

Add the water and whizz until the dough just comes together. 35 – 45 seconds

Turn out and bring the dough together lightly together.

Press lightly into the shape required.

Roll out as needed and refrigerate Allow to rest at least 1 hour before baking

Baking time will depend on the filling and if the pastry is blind baked.

Use or wrap in cling film, date and store in the fridge.

The pastry will last three days in the fridge or up to three months if frozen.

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