Short Crust for pies or quiche


For 1 9 inch pie tin

# Ingredients:

  • 3 tablespoons of ice water
  • 0.5 teaspoon salt
  • 1.25 flour
  • 0.5 cold butter
  • 100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes

# Recipe:

  1. Place flour, salt and butter in a food processor.
  2. Pulse 10 times or until it looks like breadcrumbs.
  3. With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
  4. Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn’t look like its coming together at 20 seconds, add another 0.5 tbsp of water. Don’t blitz longer than 30 seconds at most.
  5. Form a disc, wrap in cling wrap. If there are escaped crumble bits, that’s fine - just press them in. Refrigerate for 1 - 3 hours.
  6. Preheat oven to 390 (standard) or 350 (fan forced)
  7. Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
  8. Gently roll the pastry so it wraps around the rolling pin.

## Assembly:

  1. Unroll it over the quiche pan or pie dish - 23cm / 9".
  2. Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn’t quite reach top of rim).
  3. Roll the rolling pin across the top to cut off the excess pastry.

## Blind Bake:

Blind baking your crust will help ensure that the crust doesn’t turn out soggy. I never do this but one can.

  1. Refrigerate for 15 minutes
  2. Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down.
  3. Bake for 20 minutes, then remove from oven.
  4. Turn oven DOWN to 350 (or 320 fan).
  5. Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.