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Shortcrust Pastry

A versatile shortcrust that can be used for sweet or savoury pies.

Ingredients

1 cup cold shortening
2 cups all-purpose flour (270g)
1 tbsp sugar
1/2 tsp salt
1/4 cup ice cold water (maybe more? 1/3 cup? 1/2?)

Method

Sift flour, sugar and salt.
Cut cold shortening into flour using a pastry cutter.
Process flour and shortening mix with pastry cutter until it feels like wet sand.
Slowly add ice water, a sprinkle at a time, until dough forms a ball.
Do not overmix.
Refrigerate for at least an hour before rolling out (otherwise it'll be warm and sticky!)

Notes

1/2 recipe makes around 8 mince tarts (use small IKEA metal bowls for bottoms, blue glasses for tops)
I really want to try rolling this out in a pasta maker
https://www.bonappetit.com/video/watch/how-to-make-the-flakiest-pie-crust

Nutrition Data

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

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  "name": "Shortcrust Pastry",
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  "summary": "A versatile shortcrust that can be used for sweet or savoury pies.",
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  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/shortcrust-pastry.md",
  "ingredients": [
    "1 cup cold shortening\n",
    "2 cups all-purpose flour (270g)\n",
    "1 tbsp sugar\n",
    "1/2 tsp salt\n",
    "1/4 cup ice cold water (maybe more? 1/3 cup? 1/2?)\n"
  ],
  "method": "*   Sift flour, sugar and salt.\n*   Cut cold shortening into flour using a pastry cutter.\n*   Process flour and shortening mix with pastry cutter until it feels like wet sand.\n*   Slowly add ice water, a sprinkle at a time, until dough forms a ball.\n*   Do not overmix.\n*   Refrigerate for at least an hour before rolling out (otherwise it'll be warm and sticky!)\n",
  "notes": "*   1/2 recipe makes around 8 mince tarts (use small IKEA metal bowls for bottoms, blue glasses for tops)\n*   I really want to try rolling this out in a pasta maker\n*   <https://www.bonappetit.com/video/watch/how-to-make-the-flakiest-pie-crust>\n",
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