Short Crust Pastry Recipe - Cooking Index
Short Crust Pastry Recipe - Cooking Index
Although the easiest method of making short crust pastry is in a food processor, here is the classic method of making it by hand.
Cuisine: German| 1 lb | 454g / 16oz | Flour |
| 2 teaspoons | 10ml | Sugar |
| 1 | Egg | |
| 10 oz | 284g | Butter - chilled |
| 1/2 cup | 118ml | Ice water |
Weigh flour and butter, since proportion of butter to flour is important. Shape flour into a mound in middle on a marble slab or other smooth cool surface and make a well in center. Put sugar and egg into well.
Knead butter and place it in center of flour well. Begin kneading mixture with about 4 ounces of water. When all flour has been mixed in, press dough out twice with palm of your hand.
Roll dough into a ball and wrap in a damp cloth. Chill until ready to use. (This dough is better if made the day before and refrigerated.)
When ready to use, roll out dough to about 1/4-inch thickness on a lightly floured board. Use for all kinds of flans and tarts. (The instructions for prebaking were not included in this recipe.)
Variation: Omit the sugar in this pastry when using for quiches and other savory tarts.
Source:
ENTERTAINING DESSERTS by Deidre Pirie
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