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Sweet shortcrust pastry recipe

April 16, 2013
by Chelsea Winter
3 Comments

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Sweet shortcrust pastry recipe

This recipe makes enough shortcrust pastry for one pie base in a 25-26cm dish. Just double the quantity if you need a top and a bottom. If you want a savoury pastry recipe, click here.

Ingredients

1 1/2 cups (225g) plain flour
1/4 cup icing sugar
125g chilled unsalted butter
Pinch of salt
2 egg yolks
1 tbsp cold water

Method

Process the flour, icing sugar salt and butter in a food processor until it resembles a breadcrumbs. Add the egg yolks and water and process until it all only just comes together in a smooth ball. Shape it into a flat disc and refrigerate for an hour or more before rolling it out.

See the rest of the instructions for rolling/preparing the pastry here.

About the Author
These days, when I’m not writing cookbooks and dashing around the country doing foodie things, I spend most of my time gangling around in my little kitchen, creating new and exciting recipes to inspire home cooks, like you.
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3 Comments
  1. Pingback: ChelseaWinter.co.nz Decadent spiced pumpkin pie recipe with coconut crumb » ChelseaWinter.co.nz

  2. Pingback: ChelseaWinter.co.nz Chocolate tart with berries & lavender cream » ChelseaWinter.co.nz

  3. Grace TERRY June 30, 2016 at 11:26 pm Reply
    Hi, I love your GF recipes, in fact, I love you! Cheers from Grace

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