Another shortcrust pastry for yet another quiche. Are you tired of seeing endless recipes for shortcrust pastries yet?
I am not done with the many different variations possible for this versatile pastry. I thought I had best put this down before I forget the measures of the same basic ingredients especially if I don’t make quiche too often.
New quiche recipe coming up as well. Salmon Quiche! Seafood is not on my daughter’s list, it is on ours and can sometimes be quite challenging trying to make an entrée or main dish that everyone will eat.
For now, let’s focus on the recipe for this buttery shortcrust.
No Fail Shortcrust
1-1/2 cups plain (all-purpose) flour
1/2 teaspoon salt
100g unsalted butter
1 tablespoon cold water
- Cut the butter into small cubes.
- Mix the butter into the flour + salt and work with your fingertips or a pastry cutter till it feels/looks like breadcrumbs.
- Add cold water and using your hand to whirl the pastry round the bowl until it comes together. Note: a) the cold water should be straight from the fridge or add an ice-cube to some water. b) ‘Whirl’ the pastry is similar to how you see a candy floss machine makes candy floss. Turn it round and round the bowl.
- Wrap the pastry with clingwrap or in a plastic container. Keep in the fridge for at least 10-15 minutes before using.
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