Shortcrust pastry

Here is the recipe of the shortcrust pastry as I promised in the article on the Spinach and Ricotta Quiche

Very useful for tarts and quiches, when you read the recipe, never again will you buy it in a roll in the supermarket. It is so simple to make!

Preparation: 15 minutes
Resting: 1 hour (or more)
Level: Easy
Cost: cheap
Equipment: large bowl, measuring glass, cling film, rolling pin

– 200 g flour
– 100 g butter at the room temperature
– very cold water

Pour the flour in the bowl and add the butter in cubes. With your fingertips, rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Then add some water and mix to form a dough. Be careful, it must not be sticky nor dry. Then wrap it in cling film and leave to rest in the fridge.
It can be kept a day or two in the fridge.
When you need it, just spread in with a rolling pin on a floured table.

But if, like me, you are a student and of course a rolling pin is not part of your kitchen equipment, just use whatever you find that is hard and cylindrical (glass, bottle, …)

7 thoughts on “Shortcrust pastry

  1. Pingback: Spinach and Ricotta Quiche | La Petite Frenchy

  2. Pingback: Pastry | scott mercer

  3. Pingback: Quiche Lorraine | La Petite Frenchy

  4. Pingback: Pastry Making | Cooking with Tony

  5. Pingback: Salmon and Brocoli Quiche | La Petite Frenchy

  6. Pingback: The most amazing French Tarte Tatin | La Petite Frenchy

  7. Pingback: Quiche Lorraine | La Petite Frenchy

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