Thursday, July 22, 2010

Basic Shortcrust Pastry

Recipe from Donna Hay's Modern Classic Book 1

250g (2 cups) plain flour
145g (5oz) cold butter
2 - 3 tablespoons iced water

1. Process the butter and flour in a food processor until the mixture resembles fine breadcrumbs. (I use rubbing-in method with my fingers)

2. While the motor is running, add enough iced water to form a smooth dough. (Add water gradually according to the consistency)

3. Knead very lightly then wrap the dough in plastuic wrap and refrigerate for 30 minutes. When ready to use, roll out on a lightly floured surface until 3mm (1/8 inch) thick. Makes 350g (12 oz), which will line up to a 25cm (10 inch) pie dish or tart tin.

To bake blind to produce a crisp tart shell ready to be filled with wet ingredients, top the pastry-lined tart tin or tins with a piece of non-stick baking paper that extends past the edges of the tin. Fill with pastry weights or uncooked rice or beans. Place on a baking tray and bake in a preheated 180 degrees Celsius oven for 10 minutes. Remove the weights and paper and bake for a further 5 minutes or until the pastry is golden brown.

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