https://www.cutoutandkeep.net/projects/shortcrust-pastry-dough-2 • Posted by YolandaJade
I got this recipe from school (Home Economics) I used this for a fruit pie at home, but in school, we made a meat and vegetable puff. :P An egg *glaze will make your edible piece of art GOLDEN BROWN :D But its only for aesthetics so its optional :) *refer to the last step HAVE FUN WITH MAKING THIS DOUGH!!!!! :D Please do ask me if you have any questions :D I'll be happy to answer them IF I know the answers. Note: None of the photos are mine.
I got this recipe from school (Home Economics) I used this for a fruit pie at home, but in school, we made a meat and vegetable puff. :P An egg *glaze will make your edible piece of art GOLDEN BROWN :D But its only for aesthetics so its optional :) *refer to the last step HAVE FUN WITH MAKING THIS DOUGH!!!!! :D Please do ask me if you have any questions :D I'll be happy to answer them IF I know the answers. Note: None of the photos are mine.
Sift the flour and salt.
Make it into a well.
Put the butter at the centre. Rub in the butter. It will get kinda dry so add some COLD water.
Knead the dough. As you knead it, add in more cold water as it will get kinda dry. (cold water's better, as according to my teacher) You may want to add in more water than the stated amount. You should get a dough-y consistency that will not leave your hand wet, flour-y or stick to your hand when done.
TA-DAAAAAAH!!!!!!! Congrats, you are now done :D You can roll it out flat to make pies or pastries, but don't forget the *glaze! *For the glaze, just beat an egg (yolks+whites). Oven temp: 200 ºC = 392 ºF