How To make Short Pastry Crust
Servings: 8 1 c Flour,all-purpose
1 pn Salt
4 T Butter,unsalted,cut/bits
1 1/2 T Vegetable shortening,solid
3 T Water,cold
Sift the flour and salt together into a large bowl. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs. Add only enough water to make a soft dough. Form into a ball, wrap in wax paper and chill for at least 1 hour. -----
How To make Short Pastry Crust's Videos
How to make The Best Shortcrust Pastry AND Blind Bake a Pie/Tart Shell | Cupcake Jemma
There are lots of different kinds of pastries out there and for each type there are hundreds of slightly different ways to do it. Shortcrust is my favourite of all time. A 'Short' pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly too so it melts in your mouth. This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to 'Blind Bake' at tart or pie shell so that you can fill it with yummy stuff!
Recipe...
225g plain flour
2 tbsp icing sugar
150g very cold unsalted butter
pinch of salt
3 tbsp ice-cold water
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How To Make Shortcrust Pastry
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How to make Short Crust Pastry - BBC GoodFood.com - BBC Food
Sarah Cook guides us through the delicate preparations and techniques required to make short crust pastry.
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How to Make Pie Crust by Hand - Great for Pies & Quiches
See how to make a pie crust ( shortcrust pastry) by hand in 10 minutes . ideal for quiches and pies.
well this is exactly what I am going to do today. I am leaving the food processor behind and I am going back to the roots by making a great and delicious French shortcrust pastry using Fresh butter and eggs. Making your own dough for tart pies and quiches will always taste much better than the one you buy frozen from the supermarkets. there is simply no comparison.
Ingredients and recipe on my website:
for the food unit conversion:
Shortcrust Pastry Mince Pies | delicious. Magazine
One bite of a home-made shortcrust pastry mince pie and you’ll never want to buy them again.
Ingredients:
170g plain flour
100g cold unsalted butter
1 tbsp caster sugar
1 large free-range egg yolk
Method:
1. Sift 170g plain flour and a pinch of salt into a bowl. Rub in 100g cold unsalted butter, cut into cubes, with your fingers until you have a crumble-like mixture.
2. Stir in 1 tbsp caster sugar, then add 1 large free-range egg yolk and mix quickly with a palette knife. Add 1-2 tbsp cold water, a little at a time, mixing with the knife until the mixture is drawn together into a dough.
3. Press into a ball, then wrap in cling film and chill for at least 10 minutes.