Shortcrust Pastry

The rule is 2:1 Flour to butter with a pinch of salt (1 Tbsp of water per 100g of flour is usually about right)

You can also add some parmesan if you think it will go, if this is the case follow the ratio 2:1:0.5, so for example 200g flour, 100 butter, 50g finely grated parmesan.

For a pie crust of a 8″ – 10″ dish top and bottom then the above amounts work well.

Place all in a food processor and process into breadcrumbs, then add half a tablespoon of very cold water at a time until the mixture comes together and becomes soft and pliable (probably about 2 tbsp water needed), remove, mould into a ball and leave in the fridge to rest for half an hour or so.

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