Tradition starts at the table.

Three ingredient shortcrust pastry

Three ingredient shortcrust pastry

Three ingredient shortcrust pastry

One of my favourite things to make in the kitchen is pastry from scratch.  There is such a large variety of recipes and applications, the options are endless.  

I like this recipe in particular because it can be made in the food processor.  You don’t get much easier than that!  

Three ingredient shortcrust pastry

This three ingredient shortcrust pastry recipe is the quickest and easiest recipe you will ever use. It comes together within a few minutes and will be a go-to recipe without doubt.

Servings 1 pie

Ingredients

  • 240 gram Cake flour
  • 227 gram Salted butter cubed and chilled
  • Ice Water

Instructions

  1. Pour the flour into a food processor and pulse for a one or two seconds.

  2. Add in all the butter and pulse until it starts to recognise breadcrumbs. Do not over mix!

  3. Pulse and add in ice water starting with a quarter cup.  Add a little bit at a time and only pulse until it starts to come together.  Be careful not to let it all come together.  

  4. Turn the mixture out onto baking paper.  Working quickly and lightly, push it together into a rectangular shape and flatten until about an inch thick.  Wrap and put in fridge to chill.    

  5. The pastry is ready to be finish in an hour. finish rolling the pastry.  You don't want it to be thinner than a quarter inch. 

Recipe Notes

  • At this point you will have enough pastry to line the bottom of a pie dish and for the top.  Alternatively you can use the pastry for two quiche.  For quiche you will need to blind bake before filling.
  • For a pie, chill the finished product and bake in a preheated over for 190 degrees.  
  • This pastry works nicely for sweet pies as well.  Simply use unsalted butter and add a quarter teaspoon salt to the flour.   

For more pastry recipes have a look at the Kitchen Essentials page.



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