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My review
Rich Shortcrust Pastry
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Em Harries
"Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!"
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Ingredients
25 m servings 140Original recipe yields 32 servings (4 8-inch pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Footnotes
- Cook's Notes:
- This is a large amount, but it's delicious pastry, great for meat pot pies or fruit pies. Roll it thinner for a crunchy texture or thicker for that biscuity crust.
- Substitute margarine for the butter, if desired.
- Substitute milk for the cold water, if desired.