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Rich Shortcrust Pastry

 made it  |  0 reviews   |   photos
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 140 cals
Original recipe yields 32 servings (4 8-inch pies)

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Directions

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  • Prep

  • Ready In

  1. Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 140 calories; 9.2 g fat; 12 g carbohydrates; 2.3 g protein; 40 mg cholesterol; 177 mg sodium. Full nutrition

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