Cooking/ Savoury

Ice Water Short Crust Pastry

This is great short pastry that will not fail you. Secret is to keep the mix chilled and don’t over work the dough. Generally, I will always chill my dough in the baking tin or form before it goes in the oven. Helps with reducing shrinkage in the oven.

Ice Water Short Crust Pastry

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Ingredients

  • 150gr plain flour
  • ½ tsp salt
  • 125gr unsalted butter
  • 3 tbsp ice water

Instructions

1

Put flour and salt in the bowl of a stand mixer or food processor.

2

Cut chilled butter into 1cm cubes.

3

Add butter and quickly cut it into flour until mixture resembles medium breadcrumbs.

4

Add ice water and mix briefly, to form a soft dough. Don't over work the dough.

5

Shape dough into a flat ball, wrap in plastic and refrigerate for at least 2 hours or overnight.

6

When you need to use the dough

7

Bring to cool room temperature.

8

Lightly flour dough and roll out gradually, letting it rest between rolls.

9

Refrigerate the dough in the baking pan or freeze for an hour before pre-baking.

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