Shortcrust Pastry

Pastry can be frozen in a pie dish, well-wrapped. Or pastry can be frozen in a ball and thawed before rolling out. (But then you have the difficulty of rolling out cold dough.)

Note: To make shortcrust by hand, place flour in medium mixing bowl. Add fats and cut them into the flour using a pastry blender or 2 table knives. Then mix it a bit more by rubbing the mixture gently using only the tips of your fingers. Add 2 to 3 tablespoons of ice water gradually and stir until dough comes together. Form into a smooth ball.

3 oz. or 6 tbls. cold unsalted butter, cut into small pieces

1 oz. or 2 tbls. shortening (Crisco or lard)

ice cold water

Place flour in food processor with steel blade. Pulse once. Add butter and shortening. Pulse until mixture resembles coarse oatmeal. Add ice cold water a tablespoon at a time. You’ll need between 2 and 3 tablespoons. Process just until dough comes together. Remove from processor. Knead just a few times until the dough is smooth. Form into a ball. Flatten it slightly.

This is where my method differs from most other recipes. Roll out dough between two sheets of plastic wrap. Line pie dish. Leave a plain neat edge for quiches or other savory tarts. For sweet pies, crimp edges decoratively.

Chill for 20 minutes. Bake pastry blind or fill and bake according to your recipe.

This is my standard shortcrust recipe, which I use for quiches and savory tarts. It will easily line a 9 inch pie shell.

6 oz. or 1 1/2 cups flour