Total Time
15mins
Prep 15 mins
Cook 0 mins

A versatile pastry for sweet and savoury pies and tarts.

Ingredients Nutrition

Directions

  1. Put flour into mixing bowl.
  2. Add butter and sugar and salt.
  3. With hands, break butter into flour.
  4. The bits of flour should remain visible as pea-size bits throughout the flour.
  5. Add enough water and knead just enough for the ingredients to hold together.
  6. Wrap in plastic wrap and refrigerate until firm.

Reviews

(4)
Most Helpful

Used this for Evelyn's own Squash, Apple and Onion Tart (#61126). Very easy to make--indeed, I just used my hands, threw it in the fridge and rolled it out. No fuss, not very much muss, and very tasty (the dough is--I haven't actually cooked it since I froze the tart for later cooking.) thanks for another terrific recipe, evelyn!!

spatchcock March 12, 2004

I had a little trouble with this recipe, even without the water the dough was too soft, so i didn't bother to knead it and just pressed it into the pan and stuck it into the fridge. It could just be that it was a really hot and humid day here. It still tasted great though. Thanks!

Liara August 06, 2007

Very easy pastry to make. I liked the texture. I'll be using this one again. Thank you

Marlitt June 10, 2007

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