How To Make Shortcrust Pastry Case
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Serves:
Ingredients
- 200g all-purpose flour
- 100g unsalted butter, chilled and cubed
- 1/4 tsp salt
- 2-3 tbsp ice water
Instructions
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In a large mixing bowl, combine the flour and salt.
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Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles breadcrumbs.
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Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together.
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Shape the dough into a flat disc and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
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Preheat the oven to 180°C (350°F).
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On a lightly floured surface, roll out the pastry into a circle slightly larger than your pie dish.
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Carefully transfer the rolled pastry onto the pie dish, pressing it gently into the corners.
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Trim any excess pastry from the edges and use a fork to prick holes into the bottom of the pastry case.
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Line the pastry case with parchment paper and fill it with baking beans or pie weights.
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Blind bake the pastry case for 15 minutes. Then remove the parchment paper and weights and bake for another 10 minutes until golden brown.
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Allow the pastry case to cool before adding your desired filling.
Nutrition
- Calories : 305kcal
- Total Fat : 20g
- Saturated Fat : 12g
- Cholesterol : 71mg
- Sodium : 147mg
- Total Carbohydrates : 28g
- Dietary Fiber : 1g
- Sugar : 0g
- Protein : 4g
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