Basic Shortcrust Pastry
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| Serves | 340g (12 ounces) |
| Prep time | 45 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish, Snack |
| Misc | Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Region | British |
| By author | Karen S Burns-Booth |
Basic Shortcrust Pastry - my mum's recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light texture!
Ingredients
- 340g SR flour (12 ozs)
- 160g butter (6 ozs)
- cold water (to mix, about 30ml)
- pinch of salt
Note
Basic Shortcrust Pastry - my mum's recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light texture!
Directions
| Step 1 | Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs. |
| Step 2 | Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film. |
| Step 3 | Turn dough on to a floured surface and knead lightly. Roll out and use as required. |
