Rich Shortcrust Pastry

5
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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!

Recipe by Em Harries

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Recipe Summary

prep:
10 mins
additional:
15 mins
total:
25 mins
Servings:
32
Yield:
4 8-inch pies
Nutrition Info
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified

Directions

  • Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.

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  • 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.

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.

Nutrition Facts

Per Serving:
140 calories; protein 2.3g; carbohydrates 12g; fat 9.2g; cholesterol 40.3mg; sodium 177.4mg. Full Nutrition
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