Basic shortcrust pastry

Recipe from: 4/19/2001 12:00:00 AM
Ingredients 4
Servings 1


Serving Change
  • 375
    cake flour
  • 3
  • 120
    cold butter, cubed
  • 90
    iced water


Place the cake flour and salt in a food processor and add the butter.
Using the pulse action, process until the mixture resembles fine breadcrumbs.
Add the water and process until the pastry just begins to bind.
Turn out onto a floured surface and press together lightly.
Cover with plastic wrap and chill for at least 1 hour.
Remove from the refrigerator and leave to rest at room temperature for a while before rolling out carefully. (Don't stretch the pastry or roll over the edge of the pastry with the rolling pin.)
Line a loose-bottomed quiche pan or pie dish with the pastry.
Chill once more until very cold before baking the crust (this prevents shrinking during baking).
Trim the sides of the chilled pastry with a knife and prick the base with a fork.
Makes enough pastry to line a 30 cm quiche pan.

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