Food recipes
The Perfect Shortcrust Pastry
The Perfect Shortcrust Pastry Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt water, bottled, generic Directions: In a food processor, combine the flour and salt. Add the butt...
The Perfect Shortcrust Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
Directions:
In a food processor, combine the flour and salt.
Add the butter and pulse for a few seconds at a time until the butter is the size of peas.
Add the water and pulse again until the dough just begins to form.
Add water as needed.
Remove the dough from the food processor and form two discs.
Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet.
Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
Directions:
In a food processor, combine the flour and salt.
Add the butter and pulse for a few seconds at a time until the butter is the size of peas.
Add the water and pulse again until the dough just begins to form.
Add water as needed.
Remove the dough from the food processor and form two discs.
Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet.
Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.