Shortcrust Pastry, Basic Eggless Shortcrust Pastry
by Tarla Dalal
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These crusts are the base for most pastry and pie recipes. The crust is first baked and then the filling is added, to make various pies.
While making crusts, take care not to knead the dough too much as the crumbly texture will be lost and you will end-up with a bread-like texture.
We have used this crust to make Vegetable Stew On A Shortcrust Pastry and Mixed Vegetable Pie .
- Sieve the flour. Add the butter and salt and rub in with your fingertips.
- Add about 1 tbsp of ice-cold water to make a dough
- Roll out the dough to about 3 mm. Thickness.
- Arrange the rolled out dough in a greased 150 mm. (6”) diameter pie dish.
- Press the dough into pie dish and prick with a fork on the bottom and sides.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Do not remove from pie dish. Use as required.
- Use the crust with the pie dish on as the crust needs to be baked again after putting the topping.
Nutrient values (Abbrv) per pastry (6”)
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