American Shortcrust Pastry RecipeOrigin: America Period: Traditional |
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American shortcrust differs from the British version mainly in that the fat is cut into the flour with pastry knives rather than being rubbed in with the fingertips. Ingredients:
240g self-raising flour (or plain flour with 1tsp baking powder) 
American Shortcrust Pastry Preparation:Method:Combine the flour and bowl in a mixing bowl and stir to combine. Add the fat and cut thoroughly into the flour with a pair of pastry knives. Sprinkle in the water, gradually mixing with a fork. Once the mixture comes together gather lightly in a ball. Cover in clingfilm (plastic wrap) and refrigerate for at least 30 minutes before use. Use as you would any other shortcrust pastry. |
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