Plain shortcrust pastry

Plain shortcrust pastry

Pâte brisée

By
From
Encyclopedia of Food and Cookery

Use for savoury pies, pastries, etc.

Ingredients

Quantity Ingredient
225g plain flour
pinch salt
3 tablespoons iced water
squeeze lemon juice
90g butter, chilled and diced
or 90g firm cooking margarine, diced

Method

  1. Sift flour and salt into a large bowl. Add diced fat and stir round with a knife until pieces are coated with flour. Rub fat into flour between thumbs and fingertips, lifting hands above bowl to aerate mixture, until it resembles coarse breadcrumbs. Shake bowl so that any large lumps come to the surface and rub them in.
  2. Mix water and lemon juice. Add 2 tablespoons liquid to flour mixture and stir in quickly with a round-ended knife. When dough starts to cling together, use fingers of one hand to gather it into a ball. Sprinkle in more liquid only if necessary to dampen any remaining dry mixture in bowl and use ball of dough to gather it up. Dough should leave bowl clean.
  3. Place pastry on a lightly floured surface and knead lightly by turning and pressing with floured heel of hand until smooth. Wrap in plastic wrap and chill for 30 minutes.
  4. Place dough on lightly floured surface and shape with fingers into a round or other shape as required. Lightly flour rolling pin and roll out, lifting and turning dough frequently and lightly flouring work surface as needed to prevent sticking. Chill again after shaping, before baking. Unless otherwise indicated, bake shortcrust pastry in a preheated very hot oven.
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