RECIPE SEARCH
Filter by
Shortcrust pastry
| Preparation : 10 min | Resting : 1 hr |
| Cooking : 50 min | Equipment : moule 28-30 cm |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Serves 1
:
| 250 | g plain flour |
| 80 | ml cold water |
| 125 | g butter |
| 1 | pinch water |
| 1 | Put the flour, salt, diced butter and water in the bowl with the dough blade. |
| 2 | Process for 20 seconds. |
| 3 | Scrape the flour off the bowl walls with the spatula, if necessary. Switch the processor off as soon as the dough forms a ball. |
| 4 | Wrap the pastry in cling film, press flat and leave in the fridge for 1 hour. |
| 5 | Preheat your oven to 180 °C (gas mark 4). Butter the tin and dust with flour. Roll the pastry out. and transfer to the tin. Prick the base all over with a fork. |
| 6 | Line the pastry case with baking parchment and weigh it down with ceramic beads, dried beans or even rice. |
| 7 | Bake blind* for 20 minutes. |
ADD A COMMENT
Product used