Shortcrust pastry

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 4
Servings 0
Time 10 minutes plus chil


  • 250
    cake flour
  • 1
  • 150
    cold butter
  • 45
    iced water (approximately)


Sift flour and salt into a bowl. Add cold butter and cut into smaller pieces using a pastry cutter or two knives. Rub mixture using your fingertips until it resembles fine crumbs. Lift your hands to aerate the mixture. Make a well in the centre and add water. Mix with a knife until dough starts coming together. Add enough water to form a dough which is soft, but not sticky. Work dough lightly with your hands to form a ball. Cover with cling film and refrigerate for 30 minutes. Bake blind and use as needed. Makes 1 x 22 cm pie crust.

Read more on: bake  |  dairy

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