Shortcrust


Photo: Justin Vermillion
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Ingredients

3 1/2 cups Pastry Flour
1 1/8 cups Butter
1 cup Caster sugar
2 Large eggs, beaten

Preparation

1
In a large mixing bowl, cream together butter and sugar until thoroughly mixed. A pastry blender is best for this task.
2
Using a wooden spoon, mix eggs into the butter and sugar mixture.
3
Pour in flour, and mix with wooden spoon until a dough is formed.
4
Knead the dough with your hands until it has a uniform consistency. You may be able to see some chunks of butter in there, and that’s alright. Don’t knead it too long, though, or thedough will start to melt.
5
Form dough into a ball and wrap with plastic wrap.
6
Refrigerate dough for at least 2 hours, preferably overnight. This is very important.
7
Remove from refrigerator, cut into quarters, and form each quarter into a ball.
8
Roll out as many as you need, and freeze the rest. In a Ziploc or other airtight container,these should keep for at least two months in the freezer.

Tools

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Yield:

4.0 pie crusts

Added:

Monday, February 28, 2011 - 12:41pm

Creator:

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