Robert's RecipesPastrywork techniques

Short-crust Pastry


This recipe works well in North America where we have higher gluten flours - in other countries you would be well-advised to use a local recipe as the method varies significantly.

Short-crust Pastry Recipe

INGREDIENTS:

  • 4 cups all purpose flour (568 gm)
  • 1½ tsp salt (8ml)
  • 1¼ cups margarine or butter (310 gm)
  • 8 -10 tbsp cold water (120-150ml)
    		•

    METHOD:

    Cut fat into flour and salt mixture, then add enough cold water to combine.

    (Amount will vary due to humidity, etc)

    Knead very gently on a lightly floured surface, just enough to combine, and chill for at least 30 minutes before using.

     

    For best results brush pie with a mix of one egg yolk and 1/2 cup milk to glaze.

     

     


    Printer-friendly version

     

    You might also like:

     

    Comments powered by Disqus


    Custom Search