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|recipe||Shortcrust pastry||http://farm5.staticflickr.com/4060/4441228033_c5db8a4b8c_q.jpg||Twice Cooked Guide to Shortcrust Pastry||http://www.twice-cooked.com/2013/05/01/the-twice-cooked-guide-to-shortcrust-pastry/||Edward Kimber||http://www.flickr.com/photos/woodwood/4441228033/|
- 1 ¼ cups white flour
- ½ cup unsalted butter, cubed and chilled
- 3 tbsp water
- 2 tbsp granulated sugar (if you’re using the crust for something sweet)
- ½-1 tsp salt
- Add the flour, salt, and sugar (if you’re using it) to a bowl or food processor and mix.
- Add the cubed butter and mix until it is incorporated and the mixture is the texture of sand.
- Add the liquid, and mix until it all just barely comes together into a dough.
- Tip the contents onto a piece of plastic wrap. Use the plastic wrap to shape the dough into a puck shape, and chill it in the refrigerator for at least half an hour.
- At the end of that time, remove the dough from the refrigerator, and on a lightly floured board, roll it into a circle about an inch wider than your pie pan.
- Lay it into the pan, pressing it into the corners so that it fits snugly. Use a fork to perforate the bottom, trim the overhanging dough to half an inch, and then refrigerate for at least half an hour before filling.