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Quick shortcrust pastry

Recipe from: 9/10/1992 12:00:00 AM
Ingredients 4
Servings 0


  • 900
  • 500
    boiling water
  • 5
  • 960
    cake flour


Grate the butter into a large mixing bowl. Pour the boiling water over it and stir until the butter has melted. Add the salt and the cake flour, a cup at a time. Blend with a knife to form a stiff dough. Cover with plastic wrap and chill for at least 30 minutes. Roll out on a lightly floured surface until about 3 mm thick and use as needed. Freeze any leftover dough. Roll the dough out until about 3 mm thick, cover with a sheet of plastic wrap and roll the dough and plastic into a sausage. Seal well and freeze until needed. Makes 4 pie crusts.

Read more on: bake  |  dairy

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