Shortcrust Pastry
Recipe: #14165
September 06, 2014
Categories: Desserts, 5 Ingredients Or Less, No Eggs, Sugar-Free, Vegetarian Flour, Pies, more
"Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons."
Ingredients
Nutritional
- Serving Size: 1 (67.3 g)
- Calories 307.7
- Total Fat - 17.7 g
- Saturated Fat - 11 g
- Cholesterol - 45.7 mg
- Sodium - 511.5 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 1.1 g
- Sugars - 0.1 g
- Protein - 4.6 g
- Calcium - 75.2 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
Step 2
Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
Step 3
Gradually add water, starting with 1 tablespoon (how much you will need will depend on the gluten in your flour) until dough becomes a ball.
Step 4
Remove and wrap in cling wrap and refrigerate for 30 minutes before using
Tips
No special items needed.