Shortcrust Pastry

Shortcrust Pastry

Happy Happy New Year 2010.

Hope you and your loved ones will have a very good year ahead.

You can use this shortcrust pastry for Quiche, Apple Pie and etc.

Happy trying!

I prefer to use a food processor because it ensures my dough stays cool.

Ingredients :-

400 g of flour

1 teaspoon of salt

200 g of unsalted butter

3 to 4 tablespoons of cold water

Put the flour and salt into the food processor.

Then put the butter (cut into cubes) on top of the flour.

Process it by pressing the pulse button until the mixtures resembles fine breadcrumbs.

Then sprinkle two tablespoons of cold water and process by using pulse button.

If it does not hold together like this picture shown, then pour some more cold water,

for mine, I have used total 4 tablespoons of cold water.

Do NOT over pulse it, because the dough will become hard to handle and

Do NOT allow the dough to form into a ball.

Pour the dough out and form it into a ball and

knead for a few seconds ONLY until it's smooth.

Wrap the dough with cling film and chill it in the fridge for 20 minutes.

In order not to make my pastry to become messy, I prefer to wrap

my pie dish with aluminium foil.

Take out the dough from the fridge and then roll the dough by

using rolling pin.

Roll the dough into the thickness of your choice.

E.g. 3 mm

Gently unroll the dough into the pie dish.

Cut out the extra pastry by using the back of the knife.

Ain't it perfect?!

Now, we have to blind bake in order for the pastry not to become soggy.

Place baking paper and rice or beans on top

and bake for 15 minutes with 180 degree celcius.

Remove the baking paper with the rice or beans.

You can see that the side of the pastry is dry but not the centre and

we have to re-bake for another 10 minutes.

Make sure that you do NOT over bake it until brown.

See......the whole pastry looks dry and

ready to use for quiche or apple pie.

Note : Please refer to my Lorraine Quiche recipe.