Kate's excellent shortcrust pastry

Kate's excellent shortcrust pastry

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
125g unsalted butter, cut into small cubes
210g plain flour
salt flakes
1 egg

Method

  1. Work the butter and a pinch of salt through the flour until it resembles coarse breadcrumbs. Make a well in the centre, add the egg and 25 ml cold water and bring together into a dough – try not to handle it too much or the pastry will be tough. Wrap in plastic wrap and chill for 30 minutes before using.
  2. I prefer to make and roll pastry on the day I want to serve it, but you can make it a day ahead and keep it in the refrigerator overnight, if you like.
Tags:
French classics
Farmhouse
rustic
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