10 - 15 Minutes
2.5 - 3 Hours (including the resting time for the dough)
Makes 1 9'' Pastry or 7 3'' ones.
1 1/4 Cup
1/2 cup OR 110 gms Butter, unsalted and cubed.
1/4 cup, chilled
In a food processor place the flour, salt, sugar and whisk.
Add the butter and process until the mixture looks like a coarse meal flour (about 15 - 20 secs on high speed)
Add the chilled water and run the processor till the dough holds together.* Add more water gradually if need be.
Turn the dough onto your work surface and gather into a ball. DO NOT KNEAD.
Flatten it to form a disk, cover with a cling foil and refrigerate for 45 - 60 minutes.
(this will chill the butter and help the least amount of formed gluten to relax.)
To prevent the pastry from sticking and to ensure uniform thickness, keep lifting up and turning a quarter. **
Press the dough to the edge of the tin to trim it off perfectly.
Poke holes at the base of the pastry with a fork before baking.
Make decorative cut outs (pumpkins, leaves) from the remaining dough and stick it to the lip of the pan with a little water.
Refrigerate for 30 - 45 minutes, before proceeding as per the recipe.
For a short crust pastry the dough needs to be very very dry and mixed gently.
** If you want to avoid using flour, you can place the dough between two sheets of cling foil, and roll them. This would prevent the dough from becoming too dry with over use of refined flour to roll, and would also prevent the dough from sticking to the rolling pin.