Flaky Shortcrust Pastry

Name: Flaky Shortcrust Pastry
Prep time: 20 min
Total time: 20 min
Yield: 2 pie crusts (or 1 1/2 lb/675 g of dough)
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 1/2 tsp salt; 1 cup (225 g) cold unsalted butter, thinly sliced; 2/3 cup (150 ml) ice water

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Preparation 20 min
Chilling 45 min
Makes 2 pie crusts (or 1 1/2 lb/675 g of dough)
Freezes Yes

Rather than incorporating small cubes of butter into this dough, the butter is thinly sliced. Using your fingertips to break up the sliced butter in the flour will create a beautiful puff pastry effect.

Featured in RICARDO Magazine FALL 2017

Vegetarian
Nut-free
Lactose-free
Egg-free

Ingredients

- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 1 cup (225 g) cold unsalted butter, thinly sliced
- 2/3 cup (150 ml) ice water

Preparation

- In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
- On a floured work surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. Using a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 45 minutes or until firm.
- Cut the dough in half. Cover each piece with plastic wrap. The dough will keep for 2 days in the refrigerator or for 1 month in the freezer.

Flaky Shortcrust Pastry

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Ingredients

Preparation

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