Shortcrust pastry

Recipe from: 5/4/1995 12:00:00 AM
Ingredients 5
Servings 0


  • 625
    cake flour
  • 5
  • 5
  • 250
    cold butter
  • 125
    iced water


Preheat the oven to 200 ºC (400 ºC). Prepare the pastry using either of the following two methods: In a large mixing bowl, sift the cake flour, salt and sugar together. Grate in the butter and rub it in using your fingertips until the mixture resembles breadcrumbs and the butter is well blended with the dry ingredients. Sprinkle the water over the mixture and mix lightly with a spatula. Lightly shape the dough into a ball. Cover with plastic wrap and chill for 30-60 minutes in the fridge. OR In a food processor: Place the cake flour, salt and sugar in the bowl of the food processor. Cut the butter into small pieces and add. Pulse the mixture until it resembles breadcrumbs. Add small quantities of the water at a time and pulse until just blended. Put the mixture in a mixing bowl and shape lightly into a ball. Cover with plastic wrap and chill for 30-60 minutes in the fridge. 1. ROLLING OUT THE DOUGH Roll out the dough on a lightly floured surface (preferably marble) until it is 3,5 mm thick. (The dough should always be about 50 mm larger all round than the pie dish.) 2. HOW TO LINE A LARGE L00SE-BOTTOMED PIE DISH a. Lift the rolled-out dough by rolling it onto the rolling pin. Working quickly, reverse the dough over the pie dish so the side formerly facing the work surface is now on top. Allow the dough to gently sink into the pie dish, lifting the sides to ensure it fits snugly. b. Break off a piece of the leftover dough and dust with a little cake flour. Use the floured dough to press the dough circle into the pie dish to form a neat right angle all round the base. Chill once more for 30 minutes. c. Trim off the excess dough by rolling the rolling pin across the edge of the pie dish. Prick the bottom with a fork and chill once more for about 10 minutes. For tartlets: Place the pie dishes right next to each other. Roll the pastry onto the rolling pin and reverse it over the small pie dishes. Press the dough gently into the pie dishes and roll the rolling pin over the pie dishes to trim the edges. Neaten the edges with a knife. 3. HOW TO BAKE THE PIE CRUST BLIND Line the pie crust with a sheet of wax paper and fill the hollow with dried beans or rice. The latter is especially suitable for smaller tarts. Bake for about 10 minutes until the crust is partially cooked but. not yet browned. Remove the beans and wax paper and bake for another 5-10 minutes or until the crust is lightly browned. Chill before adding the filling.

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