easy step-by-steps to short­crust pas­try dough

Better Homes and Gardens (Australia) - - Amazing Baking -

Prepa­ra­tion time 10 mins plus 30 mins chill­ing

Cook­ing time nil

Makes enough for a 25cm quiche

2 cups plain flour

Pinch of fine salt

150g but­ter, finely chopped,

chilled

1 free-range egg yolk

4-5 Tbsp iced wa­ter

TO MAKE IT BY HAND

STEP 1 Com­bine flour and salt in a large bowl.

STEP 2 Add but­ter and use your fin­ger­tips to rub into flour un­til mix­ture re­sem­bles coarse bread­crumbs.

STEP 3 Add egg yolk and 4 ta­ble­spoons of the iced wa­ter.

STEP 4 Use a but­ter knife in a cut­ting mo­tion to com­bine mix­ture un­til a dough has loosely come to­gether.

STEP 5 Use your hands to bring pas­try to­gether into a rough ball. If dough seems dry or isn’t hold­ing to­gether, add more iced wa­ter, 1 tea­spoon at a time, un­til all flour is in­cor­po­rated. Trans­fer to a clean dry sur­face.

STEP 6 Knead the pas­try for

1 minute to form a smooth dough.

STEP 7 Shape dough into a disc and wrap in plas­tic wrap. Re­frig­er­ate for 30 min­utes.

TO MAKE IT IN A FOOD PRO­CES­SOR

Put flour, salt, but­ter, egg yolk and 1 ta­ble­spoon of the iced wa­ter in a food pro­ces­sor and process un­til a dough ball forms. If the dough seems dry or isn’t hold­ing to­gether, add re­main­ing iced wa­ter, grad­u­ally. Turn out dough onto a lightly floured sur­face and knead for 20 sec­onds or un­til smooth and soft. Shape dough into a disc and wrap in plas­tic wrap. Re­frig­er­ate dough for 30 min­utes.

STEP 1 STEP 3 STEP 4 Ce­ramic bak­ing weights STEP 5 STEP 6 STEP 7

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