Recently, I’ve been having this urge to learn to make pastry, so what better kind to start with than shortcrust pastry. Being a huge fan of the savoury, making a quiche therefore, was the desired result. The learning adventure called for a small bunch of research before embarking onward the unknown trail of crumbly crispy wonderment.
These were the proportions I used:
- 125g sifted plain flour
- 1 pinch salt
- 55g salted butter, cubed
- 2-3 tbsp cold water
- In a mixing bowl, put in the flour and salt, then add the cubes of butter.
- With your fingertips, integrate the butter into the flour-salt mixture by gently pressing the lumps in, pinching and lifting as you go along. Do this until you have a coarse sand-like mixture. Don’t take too long or everything’ll get greasy.
- Add 2 tbsp of the cold water first and combine the flour by pressing the mixture together. Note: You want to be pressing and not kneading. If necessary, add the third tbsp of water in small amount until the dough has combined nicely. (It should not be a sticky lump.)
- Wrap in clingfilm and chill in the fridge for at least 15 minutes before using.
- TIP! When ready to use, roll the dough out between two sheets of clingfilm. This makes the job easier and less messy.
- Line the oiled pie dish and blind-bake it till almost done before putting in the filling for more baking.
This time, I made a spinach and feta quiche. It tasted much better after it had time to set, but I was too greedy to wait.