BASIC SHORTCRUST PASTRY (pate brisee) Eggless

Updated: Feb 8

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INGREDIENTS

  1. 150 grms all-purpose flour

  2. Pinch of baking powder

  3. Pinch of salt

  4. 75 grms butter

  5. 30 ml cold water (approx )

PROCEDURE

  1. Sift all-purpose flour, baking powder and salt into a large bowl.

  2. Rub in the butter until the mixture resembles breadcrumbs.

  3. Add enough water to make firm dough. Mix first with a knife and finally with one hand. It may be necessary to add more water, but the pastry should not be to damp. (Crumbly pastry is more difficult to handle but it produces a shorter, lighter results.)

  4. Wrap and chill in the refrigerator for 30 minutes before using. Or line a flan tin then allow to relax in the refrigerator before baking.

  5. Blind bake the pastry with baking beans or channa. If adding a mixture before baking then no need of blind baking.

NOTES

  1. If you want to make a sweet shortcrust pastry, mix in 1 tablespoon castor sugar once the fat has been rubbed into the flour.

If the pastry cracks, then add baking powder. It really helps in preventing cracks.

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