We use shortcrust pastry quite often in our cooking…most often for our Savory Pies, Quiches, and Pasties. It’s quick and easy to make, so we figured we’d write a post to walk through the process…especially since this dough is so versatile. Whatever you’re intending to make with your dough, the key is that you’ll need to bake your dish for about 35-45 minutes to get your dough to a nice golden brown colour!
Time: 30 Minutes
- 1 Cup All Purpose Flour
- 5-8 Tablespoons Cold Butter (more butter = puffier dough)
- A few Tablespoons of Ice Cold Water
- A pinch of salt
- To make:
- Pour your flour and salt into the bowl of your food processor.
- Cut your butter into small bits, and add it to your food processor as well.
- Pulse to fully combine.
- Add about a tablespoon of cold water, and pulse again to incorporate.
- Keep adding your cold water a tablespoon at a time and pulsing between until your dough starts to clump into little pea sized pieces.
- When your dough begins to clump, pull it out of your food processor, form it into one large ball, and wrap it in plastic cling wrap.
- Place your dough ball in the fridge, and allow it to hydrate and cool back down.
- When you’re ready to use it:
- Lightly flour a large clean surface, and pull the dough out of the fridge.
- Cut your dough into however many pieces you need based on what you’re making:
- Leave as one piece for Pie Crust
- Cut into two pieces for Pasties
- Cut into 12-18 pieces for Samosas
- Roll it out to your desired size.
- Fill it as you like
- Bake per your recipe
Ways to use your dough: