Part 1- Easy flakey sweet short crust pastry. I used to be scared of making pie doughs but this method is truly foolproof. Ideally use a food processor otherwise a pastry knife will do the trick. Cube your butter then keep it in the freezer for at least an hour before using it. Always pulse in short bursts.
Part 1-Easy Flakey Sweet Short Crust Pastry
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Part 1- Easy flakey sweet short crust pastry. I used to be scared of making pie doughs but this method is truly foolproof. Ideally use a food processor otherwise a pastry knife will do the trick. Cube your butter then keep it in the freezer for at least an hour before using it. Always pulse in short bursts.
Ingredients
- 190 gr plain flour
- 65 gr icing sugar
- 1/4 tsp salt
- 115 gr unsalted butter, cubed then frozen
- 1 large egg, room temp
- 1 tbsp of icy water , if needed
Method
- 1)
Place the flour and sugar in the food processor.
- 2)
Add the butter and pulse 10 times.
- 3)
Add the egg then pulse again 10 times.
- 4)
Pulse in short quick bursts because we want the blades of the food processor to cut through the butter while keeping it in small pea-sized bits.
- 5)
This will give the dough its flakiness.
- 6)
Touch the dough and press it between your fingers. If it sticks together and if some and pliable, its ready. You can add a tablespoon of icy water if needed.
- 7)
To bring it together, i like to use the method of the kitchen towel. If you have cool hands you can use cling film. The key is to keep the butter as cold as possible in the dough to get nice flakey layers.
- 8)
Form into a disc and cover on cling film.
- 9)
Chill for 1-2 hours.
Notes
Based on the recipe by @eyeswoon