How To Make Perfect Shortcrust by Hand or Machine
A foolproof shortcrust pastry recipe can be prepared by hand or with a food processor for use in various pies, tarts, or quiches.
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Instructions
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Combine 2 cups all-purpose flour, a pinch of salt, and 8 tablespoons (4 ounces) cold unsalted butter.
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To process by hand, rub the butter into the flour with fingertips until fine breadcrumbs form; for the food processor method, pulse until the mixture resembles breadcrumbs.
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Gradually add 4 tablespoons of cold water, stirring with a cold knife (by hand) or pulsing through the funnel (food processor) until the dough binds, adding more water one teaspoon at a time if too dry.
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Form the dough into a disk, wrap it, and chill for a minimum of 1 hour or up to overnight before use.