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Pastry - Shortcrust Recipe
A simple crumbly pastry used for pies and tart bases.
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For 10 oz/300gr Pastry:
8 oz/250gr Plain Flour
½ teaspoon (2ml) Salt
4 oz/120gr Butter – cut into small pieces
2-3 tablespoons Cold Water
Sift the flour and salt into a deep bowl.
Rub the butter into the flour with the tips of your fingers, until the mixture resembles breadcrumbs.
2. Add the egg and trickle in enough cold water until a little light kneading produces a manageable dough. You might not need all the water, this will depend on the moisture content of your flour.
3. Form the pastry into a ball, the cover it with clingwrap and refrigerate it for at least 30 minutes before using it. This will help to stop it shrinking as you cook it.
Roll the pastry out as required.