Short Crust Pastry Recipe

Ingredients

    * 1 lb./450g. plain flour
    * 4 ozs/100g. butter
    * 4 Ozs/100g. margarine
    * 1-1/2 Fl. Ozs water
    * Salt
    * Greaseproof paper
    * 1/2 lb./200g. uncooked dried beans or rice (for blind baking)

Method

Follow steps 1 to 4 for great shortcrust pastry - to bake blind follow steps 5 to 9.

Shortcrust Pastry

   1. Using a good quality Food Processor - pulse the flour, butter, margerine and salt together until the Mixture resembles bread crumbs.
   2. Add the water to the mixture and pulse until it starts to cling together (add a little more water if necessary).
   3. Turn out dough onto a floured board and knead for about 20 seconds until you have a smooth, even ball.
   4. Wrap in cling film and refrigerate for 30-40 minutes.
   5. Now roll out the pastry on a floured board and line a 10" Quiche Dish, trimming the pastry to 1/2" above the edge of the dish to allow for shrinkage - crimp the edges with your fingers.
   6. Place the greaseproof paper on top of the pastry - making sure it is all covered and fill with your baking beans or rice.
   7. Place on the middle shelf of a preheated oven at 400º and bake for 20 minutes.
   8. Remove greaseproof paper and beans/rice and cook the quiche for a further 10 minutes.
   9. Take it from the oven and leave it to cool.



https://www.cutting-edge-mediterranean-recipes.com/shortcrust-pastry.html