Hello hungry peoples,
I know……..I have been super slack with posting lately. I started a new job full time and it has been quite the shock to the system after being part time for essentially 10 years. It turns out creativity requires some kind of energy and I haven’t had any to spare. I will endeavour to suck it up a bit and try to post on a semi-regular basis. I guess we will see how that goes!
I know I have previously waxed lyrical about using frozen pastry but I have a confession to make, I have been converted to making pastry…….particularly shortcrust. I just can’t get as good a result with the frozen variety. Part of my conversion is my discovery of how to make a super easy shortcrust (which is similar to my sour cream version here). The sour cream variety is particularly decadent but this recipe is good for any sort of bog standard kind of pie.
My first revelation about making shortcrust that you can do it in a food processor. Seriously….it works really well and avoids all the necessity of carefully incorporating ingredients and kneading things together. Just make sure you set aside some time to chill in the fridge before rolling it out. I found about 20 minutes is sufficient.
Super Easy Shortcrust
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yield: 4 small pies/1 large
- 2 cups plain flour
- 250 g salted butter (1 block)
- 1/4 cup water
- Put 2 cups plain flour and 250g of butter (diced into cubes) into a food processor with 1/4 cup water and pulse until it comes together. You will be able to tell when it is ready as it will all clump together into one large ball.
- Chill the dough in the fridge for 20 minutes or overnight. It will now be ready to go for baking. I do recommend that you blind bake any pie base. A bit extra hassle but totally worth it. That’s it, you’re done!
Difficulty: Easy peasy