Short Crust Pastry is the go to dough for pie crusts, quiches, and tarts. This recipes is courtesy of Maggie Beer and the original recipe can be found here.
Short Crust Pastry
- 250g (2cups) Plain Flour
- 200g (1/2lb ~ 2 sticks) Unsalted Butter
- 125ml (5/8 Cups) Sour Cream
To Bring it Together
Add the flour and butter to a food processor and blend until it resembles fine bread crumbs. Its very important you do this before you add the sour cream, as you want to make sure you get as much butter incorporated into that flour as you can. Once don't add the sour cream and pulse until the dough starts to form a ball. Dump the dough onto a floured surface compact into a ball or square. Wrap in cling wrap and refrigerate for 20 minutes. Roll out on a floured surface to a thickness of roughly 3mm and cut to the size of your pie tins.
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