Basic shortcrust pastry

Recipe from: 3/19/1998 12:00:00 AM
Ingredients 4
Servings 1


Serving Change
  • 400
    cake flour
  • pinch of salt
  • 100
    cold butter
  • 60
    ice water


Sift the cake flour and salt together and rub in the butter until the mixture resembles fine breadcrumbs.
Sprinkle 2-3 tablespoons water over and cut in with a spatula.
Add a little more water if the mixture is too dry.
Lightly press the dough into a ball and knead gently to form a soft dough.
Cover with plastic wrap and chill for about 15-20 minutes in the fridge. Roll out the dough until about 3 cm larger all around than the pie dish, lift it with the rolling pin and drop it into the pie dish, taking care not to stretch the dough.
Lightly press the dough into the dish and chill again for about 20 minutes.
Trim any excess dough and prick the base with a fork.

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