The secret of success with this versatile pastry is to keep it cool. When rubbing in, lift up the fat and roll it over the tops of your fingertips, with your thumbs pressing from above, then let it drop back into the bowl. Chill the pastry in the refrigerator before rolling out and shaping.
Shortcrust keeps well. The wrapped dough will store in the refrigerator for 10 days or in the freezer for 6 months. To thaw frozen pastry, remove the wrappings, allow 2 hours at room temperature for the basic quantity. Baked, but unfilled pastry cases of every type will freeze for 6 months.
ingredients
2 cups All purpose flour
1/2 teaspoon salt
1/4 pound butter or margarine, diced
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.
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