Shortcrust Pastry

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Servings: 2

Prep Time: 00:45

Cook Time: 00:00

Main Ingredients

500 grams all-purpose flour

100 grams sugar

256 grams salted butter (2 sticks + 2 tbsp), cold

​pinch of salt

6 - 8 tbsp cold water


1Place a food processor bowl on top of your kitchen scale and zero the weight.

2To the processor bowl add 500g flour, 100g sugar, salt, and butter (cold and cubed).

3Return the bowl to the food processor and pulse 2-3 times until the mixture resembles fine crumbs.

4Add water, 1 tbsp at a time until the mixture looks like wet sand and clumps together when pressed between your fingers. You may not use all of the water.

5Place a piece of plastic cling wrap on the counter and dump the mixture into the middle.

6Form the mixture into a disk and place in the refrigerator for a minimum of 30 minutes, up to overnight.

7When ready to use, break the disk in half and roll into the desired size on a lightly floured surface. This is a delicate pastry so I recommend folding it over the rolling pin to move it.

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