Shortcrust Pastry Dough
"This is in response to a request for homemade pastry. I am the world's worst baker, but my pastry came out right on my first attempt! (Prep time includes refrigeration time)"
- Ready In:
- 1hr 50mins
- Ingredients:
- 6
- Yields:
-
5 cups (approx)
ingredients
- 4 cups flour
- 1⁄4 teaspoon salt
- 1⁄2 lb salted butter, cut into small pieces
- 1 egg, beaten
- ice cold water
- shortening or nonstick cooking spray
directions
- In a large mixing bowl, sift together the flour and salt.
- Add the butter and cut into flour until the mixture resembles fine bread crumbs.
- (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
- Mix in enough cold water to hold mixture together.
- Form into a ball.
- Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
- Assembly: Preheat the oven to 350 degrees.
- Spray a baking sheet, muffin tray, etc.
- with nonstick cooking spray or grease with shortening.
- Remove pastry from refrigerator.
- Lightly sprinkle work surface with flour.
- Roll out pastry to about 1/8-inch thickness.
- Cut into circles, squares, or any shape and size that you like.
- Use any filling that you want.
- To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
- If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
- Place on prepared baking sheet, muffin tray, etc.
- and bake for 50 minutes or until golden brown on top.
- Pastry freezes extremely well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wonderful! This is so easy in the food processor and perfect for a pie. I did not find this dry at all - I made the full recipe and only needed about 2-3 tablespoons of water to get the dough right. Thanks for posting, this will be made many times in the future. -
I love this one! It's quick and easy. A suggestion? Why not try putting ingredients in a large reclosable plastic bag, massage to mix and shape before refrigerating? Would this work-anybody? -
I too am pastry challenged. This is a great recipe. I just made mini quiches for my boys and they love them. I did have to make one change (I know there are alot of people complaining lately about changes to recipes but I believe this can only help) I didnt have enough white flour so I used 2 cups wholemeal /2 cups white flour. Thank you for this recipe. -
I made a half batch of this and found I needed just under a cup of water to make the dough pull together. It was certainly quick and easy and worked well as a crust for my chicken pot pie, but I did find it wasn't quite as flaky as I would have liked. Just a touch too heavy.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
*********************************************************
No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
.
Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
.
Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
.
Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
.
Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
.
Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
.
Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
.
Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
.
Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
.
Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
.
Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
