Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This shortcrust pastry dough can also be kept in the fridge for 2 to 3 days.
Ingredients
- all-purpose flour: 1 cup
- chilled butter: 0.25 cup (cut into pieces)
- shortening: 0.25 cup
- ice water: 4 Tbsp (or more if needed)
Metric Conversion
Stages of cooking
-
Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
-
Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.
