French version of pie crust. A smooth flaky dough used for sweets, quiche and even pies (if shortening is not available). This dough is done in the same fashion as the piecrust.9-inch pastry
Preparation time : 15 mins + 1 hour chilling
Printable Recipe
Ingredients
2 cups all-purpose flour
1/2 cup margarine or butter
1 tsp salt
1/3 cup cold water
Preparation
1. In a large bowl, mix flour, salt. Add margarine.
2. Rub margarine into flour with fingers to obtain coarse crumbs.
3. Add cold water and incorporate with a fork. The pastry will amalgamate.
4. Finish by reassembling the pastry to a ball, do not overwork the pastry.
5. Place pastry ball into a plastic and let it in the fridge for at least an hour.
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