Time 15m Yield 8 Number Of Ingredients 4 Steps:
Gather the ingredients Place the flour, salt, and butter in a large, clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm. Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. Form the dough into a ball. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes. Use the shortcrust dough in your favorite pie, tart, or quiche recipe. Place the flour, salt, and butter into the bowl of the processor. Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid overmixing if you can. (Too much handling can result in hard, dry pastry.) Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball. Wrap the dough in plastic wrap and chill for at least 15 minutes and up to half an hour. Use in your desired pie, tart, and quiche recipe. Enjoy.
Time 50m Yield about 2 pounds Number Of Ingredients 7 Steps:
Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
Time 20m Yield Makes around 300g Number Of Ingredients 4 Steps:
Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Time 40m Yield Makes about 1lb 2oz (500g) Number Of Ingredients 13 Steps:
Put the flour and butter in a food processor and blitz to bread crumbs. If using your hands, rub the butter and flour together until the mixture resembles fine bread crumbs. Add the egg yolks (and if making sweet pastry, the sugar) and a pinch of salt and stir together with a knife. Squidge the mixture together into a ball. If the pastry feels very dry add the water (or if making sweet pastry, the cream or milk), but try and get by without for a more tender pastry. Once the pastry is all squidged together, pop it in the refrigerator to rest for 30 minutes. After 30 minutes, remove it from the refrigerator and let it warm up a little (if you use it straight from the refrigerator and try to roll it out, the pastry will just be a hopeless crumbly mess). Roll the pastry out on a lightly floured board and use as required.
Time 40m Yield 8 Number Of Ingredients 4 Steps:
Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together. Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes. Use pastry for tarts, pastries, quiches, or other savory goodies.
Time 15m Yield Makes Tartlets Number Of Ingredients 0 Steps:
Crumb together by hand the butter in to the flour Add the sugar Mix in the egg and enough milk to form a soft dough - add flavour (opt)
