About this recipe:A French friend of mine gave me this recipe for shortcrust pastry and it works a treat every time. I use the food processor to make it even easier. It makes one 25cm pastry base for a quiche or a fruit tart.
Makes: 1 pastry case
200g plain flour
1/8 teaspoon salt (or a pinch)
120g cold, unsalted butter, cubed
6 tablespoons of iced water
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In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse breadcrumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to clump together. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
On a lightly floured surface, roll out dough to fit a 25cm pie dish. Arrange the pastry over the dish and crimp the edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 220 degrees C.
Fill the base with ceramic baking beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove beans, and continue to bake another 5 minutes. If necessary, cover with tin foil to prevent it from browning too much.