How to make flaky Shortcrust Pastry or Pie Dough?

Shortcrust Pastry may be a fancy name but is actually just Pie Dough! The recipe uses just 4 ingredients but the trick lies in incorporating them patiently. Apart from pie, tart or quiche, this dough when flavoured differently can be used for baking cookies too.

Fairly simple to achieve…just be gentle …just be patient …

https://www.youtube.com/watch?v=7sTRXgrShYU

SHORT CRUST PASTRY OR PIE DOUGH                                                       Makes 2 X 9” pie

Ingredients

Refined Flour / Maida – 2 cups

Chilled Butter – 2/3 cup

Chilled water – ½ cup

Salt – ½ tsp

Method

1.    Cut the butter into small cubes and then measure in the cup.

2.    Add the salt to the flour and mix well.

3.    Add the butter cubes and mix into the flour using a pastry blender or your finger tips till it resembles bread crumbs.

4.    Add in water a little at a time to the flour and mix gently to just bring the dough together into a ball.

5.    Knead lightly and get a smooth ball of dough.

6.    Wrap in cling film or plastic wrap and keep in the fridge for at least an hour before baking.

7.    You may store the dough in the freezer for up to 2 months.

© Rinki’s Kitchen 2017