Ingredients
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12
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1 1/2
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1
-
6
-
-
-
-
-
-
-
-
-
-
-
Directions
Shortcrust Pastry,Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don’t include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9″) or for the top and bottom of a 9″ pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons.,Really great pie crust!! I made it by hand using a pastry cutter and it came together fast and smooth. used it as the bottom for Breezermom’s recipe #128566 and the two went together perfectly. This crust is not too sweet, in fact not sweet at all, and just right in my book!,I was somewhat disappointed. I followed the recipe exactly and used the pastry to line muffin tins for mini quiches. I found the crust to be very crunchy and more “cookie” texture than “flaky”. Will not be using it again.
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Steps
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1
Done
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Sift Plain Flour, Baking Powder and Salt Into a Bowl (or in the Bowl of the Food Processor). |
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2
Done
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Rub in the Butter With Finger Tips (or Use Pulse Button on the Food Processor) Until Mixture Resembles Course Breadcrumbs. |
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3
Done
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Gradually Add Water Until Dough Becomes a Ball. |
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4
Done
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Remove and Wrap in Cling Wrap and Refrigerate For 30 Minutes Before Using. |
