Slightly more difficult to handle, because it is shorter — that is, it contains more fat and therefore crumbles more easily — this short-crust is the best for pie toppings and for party food. Do not omit the resting period or you may have problems when shaping.
ingredients
2 cups All purpose flour
1/2 teaspoon salt
3/4 cup butter or margarine
about 8 teaspoons cold water
method
1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.
4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
