Quick shortcrust pastry

Name: Quick shortcrust pastry
Yield: 0 serving
Cuisine: Bake
Ingredients: 900.00 g butter; 500.00 ml water boiled; 5.00 ml salt; 960.00 g flour cake

0 serving

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Dairy

By Food24 November 03 2009

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Ingredients (4)

900.00 g	butter
500.00 ml	water — boiled
5.00 ml	salt
960.00 g	flour — cake

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Method:

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.