29 June 2011

Basic Shortcrust Pastry

This is the easiest pie dough ever. I use this basic short crust pastry to bake all tarts, quiches, pop-tarts, pies, anything. This is an absolutely easy pie dough to make that turns out flaky and buttery, yet will hold its shape well and be easy to slice through.
I use three simple ingredients - plain flour, butter ( I use the regular salted butter we use for breakfast) and cold water.
Some recipes do call for an egg/ egg yolk, but I don't use that because I live in India and lot of people here are purely vegetarian and don't eat eggs. This makes it easy to bake something for them.

Basically what we are doing is using butter that is half in quantity to the flour. So you can customise this to your needs.

Here's the recipe:
It is enough to line one 9-inch pie tin.

 -225 gms                 flour
 -110 gms                 butter
 -8-10 tbsp               ice-cold water to bind it all together...

Measure out the flour and add in the butter. Now rub the butter into flour with your fingertips till it resembles breadcrumbs.
Slowly add water, a few tablespoons at a time and knead it into a dough. You will need just a few tablespoons for this so be miserly while adding it.
Don't knead the dough too much - it may look a little lumpy but that's alright.
Wrap in cling film or put in an air-tight box and refrigerate for 20-30 minutes if pastry feels too soft or the weather is too warm.  
To use roll out to fit your pan and use as directed in your recipe.....

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