We’ve found this recipe to be a reliable one for making versatile short-crust pastry. The recipe is easy to remember as a 400–200–100 ratio of flour–butter–salt+water.
Don’t overwork the dough. We are not trying to develop gluten and we don’t want to melt the butter during the kneading process.
Difficulty
easy
Yield
700 g
Per serve | |
---|---|
Energy (kcal) | 2987.4 |
Energy (kJ) | 12486.8 |
Protein (g) | 38.4 |
Fat (g) | 172.9 |
Carbs (g) | 308.6 |
Sugars (g) | 2.3 |
Fiber (g) | 9.9 |
Sodium (mg) | 2027.3 |
Cholesterol (mg) | 442.6 |