Shortcrust Pastry, Basic Eggless Shortcrust Pastry
by Tarla Dalal
These crusts are the base for most pastry and pie recipes. The crust is first baked and then the filling is added, to make various pies.
While making crusts, take care not to knead the dough too much as the crumbly texture will be lost and you will end-up with a bread-like texture.
We have used this crust to make Vegetable Stew On A Shortcrust Pastry and Mixed Vegetable Pie .
Shortcrust Pastry, Basic Eggless Shortcrust Pastry recipe - How to make Shortcrust Pastry, Basic Eggless Shortcrust Pastry
Preparation Time: Cooking Time: Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 1 pastry (6”).
3/4 cup plain flour (maida)
1/4 cup butter
2 pinches salt
- Method
- Sieve the flour. Add the butter and salt and rub in with your fingertips.
- Add about 1 tbsp of ice-cold water to make a dough
- Roll out the dough to about 3 mm. Thickness.
- Arrange the rolled out dough in a greased 150 mm. (6”) diameter pie dish.
- Press the dough into pie dish and prick with a fork on the bottom and sides.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Do not remove from pie dish. Use as required.
Note:
- Note:
- Use the crust with the pie dish on as the crust needs to be baked again after putting the topping.
| Energy | 592 cal |
| Protein | 9 g |
| Carbohydrates | 60.6 g |
| Fiber | 0.2 g |
| Fat | 34.8 g |
| Cholesterol | 105 mg |
| Vitamin A | 1364.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 18.9 mg |
| Iron | 2.2 mg |
| Magnesium | 44.3 mg |
| Phosphorus | 107.2 mg |
| Sodium | 354.5 mg |
| Potassium | 117.5 mg |
| Zinc | 0.5 mg |
This Recipe is a perfect basic recipe, it can be used to put any type of filling inside. I make this little in advance and keep it, cool it completely and then store in an air-tight container for a few hours.