Sweet shortcrust pastry

Recipe from: 3/24/1993 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 210
    cake flour
  • 60
    icing sugar
  • 110
    chilled butter, cut in pieces
  • 1
    egg yolk
  • 15
    iced water (approximately)


Place flour, icing sugar and butter into bowl of a food processor and process with a steel blade for 10 seconds. Pulse in egg yolk and water until mixture just clumps together. (If making by hand, mix flour and icing sugar in a bowl and rub in butter with your fingertips, or cut in with a pastry blender. Mix egg yolk and water and mix into dry ingredients with a knife.) Roll out pastry and line a 23 cm diameter quiche pan. Trim edges (save trimmings). Prick well with a fork. Freeze for 10 minutes and then bake blind (see tips). TOTAL KILOJOULE COUNT: 7 375 kJ (1 760 Cal). Makes enough pastry to line a 23 cm diameter quiche pan.

Read more on: bake  |  dairy


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