Shortcrust pastry

Shortcrust pastry

By
From
Great Pub Food
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
300g plain flour
150g chilled butter, cubed plus melted butter, for greasing

Method

  1. Lightly grease six 1 cup individual pie tins or one 4 cm deep, 28 cm × 25 cm pie dish with melted butter. Refrigerate.
  2. Place the flour and butter in a food processor and pulse, until the mixture resembles fine crumbs. Gradually add 1/3 cup chilled water, pulsing to incorporate: the mix will look dry and crumbly. Turn onto a clean work surface, gently knead and shape into a disc. Do not overwork. Wrap in plastic wrap and refrigerate for 30 minutes. Alternatively, to make the dough by hand, rub the butter into the flour in a medium-sized bowl and mix in the water.
  3. For individual pies, divide the pastry into six equal portions and roll each out between two sheets of baking paper, to about 3 mm thick. For a large pie, roll out the entire pastry disc to a circle just larger than the pie dish. You should have a little pastry left over. Line the cold tins or dish with pastry and trim the excess. Refrigerate for 20 minutes.

Tags:
Great
Pub
Food
Rachael
Lane
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