Flaky shortcrust pastry
Whether you're making a sweet or savoury pie, homemade shortcrust pastry always trumps the ones you get at the supermarket. It is super easy to prepare too.
17 October 2017, 1:45pm
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Flaky shortcrust pastry
The secret to the flakiest shortcrust pastry is to make sure everything is as cold as possible. Cut the butter into cubes and then put back in the fridge for 15 mins, make sure your water is icy and if your kitchen is hot, turn up the AC.
Ingredients
- 360g flour
- 2 tsp salt
- 226g butter, cold and cut into cubes
- ½ cup ice-cold water
Method
- In a large mixing bowl add the cubed butter to the flour and salt and rub the butter in until you have a breadcrumb-like mixture.
- Add the water, a little at a time, and bring together until you get a pastry-like consistency.
- Cut the pastry into bits you will use for each recipe and wrap them in foil.
- Place into the fridge for an hour before using.
This recipe can be used for both sweet and savoury recipes.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
