Short Crust Pastry Dough
The all purpose short crust pastry dough that can be used for sweet and savory pastries. I've listed 2 methods, by hand or using a food processor.
Equipment
- Food Processor
- large shallow mixing bowl
Ingredients
- 2 stick cold unsalted butter, diced
- 1/4 cup vegetable shortening
- 1 cup ice water
- 4 cups all purpose flour
Instructions
Method by Hand
- Dice sticks of butter into small cubes. Place onto plate and leave to refrigerate for 30-minutes
- Measure 1 cup of cold water into glass and add ice cubes, let chill in fridge till ready for use
- After butter has firmed and chilled for 30 minutes, add flour to a large mixing bowl
- Combine butter and shortening with flour. Either using a pastry cutter or your finger to press butter and shortening into flour. Crumble till mixture resembles coarse sand, all butter and shortening incorporated into flour
- Slowly begin streaming ice water 2 tablespoons at a time over flour mixture. Using your hand to bring the wet sandy mixture together by squeezing the firm dough. Do not knead! Pastry dough will be a shabby dough that is fuse together with the ice water.
- Continue to slowly add the ice water onto flour and squeeze to form a disc of dough. Wrap in parchment or cling and refrigerate for at least 45 minute for the dough to firm before rolling and baking into your favorite pastry!
Method by Food Processor
- Dice and refrigerate butter for 30 mins
- Add flour to food processor with diced butter and vegetable shortening. Pulse till butter and shortening is cut into flour and resembles coarse sand
- With food processor on low speed slowly stream in ice water a few tablespoons at a time just till dough ball is formed
- Once dough is formed, wrap and refrigerate for 45 minutes before using