The very basic buttery shortcrust pastry recipe you will be needing from now on!
250g all-purpose flour, plus extra for dusting
125g butter, diced
a pinch of salt
3-4 tbsp cold water
Put the flour and a pinch of salt in a large mixing bowl.
Add butter dices, then rub in with your fingers until the mix looks like fine crumbs. (You may use a food processor to assist)
Add 3 tbsp of cold water to the flour mix, lightly knead* to form a dough.
On a lightly floured work surface, gently roll the dough to 0.5cm thickness/according to your recipe.
Press into a greased/lined tart dish and trim the edge so the pastry sits 5mm higher than the side of the tin.
Prick the crust surface with fork.
Chill for at least 30mins before baking.
Bake according to your recipe. (For a fully cooked crust, blind bake at 25-30mins at 180C is recommended)
*Do not over-knead the dough as it may result a lost of its lovingly crumble characteristics!
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