DirectionsStep1Place flour, salt and butter in a food processor.Step2Pulse 10 times or until it looks like breadcrumbs.Step3With the motor running on low, pour 2.5 tbsp of water into the tube feeder.Step4Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming …Step5Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.Step6Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)Step7Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.Step8Gently roll the pastry so it wraps around the rolling pin.Step9Unroll it over the quiche pan or pie dish - 23cm / 9".Step10Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).Step11Roll the rolling pin across the top to cut off the excess pastry.Step12Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).Step13Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)Step14Bake for 20 minutes, then remove from oven.Step15Turn oven DOWN to 180C/350F (or 160C/320F fan).Step16Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.Step17Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.Step18The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggyIngredientsIngredients1 ¼ cupsPlain White Flour (all purpose flour)½ teaspoonSalt100 gramsUnsalted Butter (cold, cut into 1cm/1/3" cubes)3 tablespoonsIce Cold Water (+ more as required)NutritionalNutritional139 Calories8 gTotal Fat22 mgCholesterol14 gCarbohydrate77 mgSodium2 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalExplore furtherEasy quiche Lorraine recipe by Mary Berry House & Gardenhouseandgarden.co.uk5 Mistakes to Avoid When Making Quiche The Kitchnthekitchn.comMary Berry's Quiche Lorraine - My Gorgeous Recipesmygorgeousrecipes.comHow to Blind Bake Crust for Quiche - The Good Platethe-good-plate.comHow to Make Shortcrust Pastry Recipes Made Easyrecipesmadeeasy.co.ukRecommended to you based on what's popular • Feedback
Easy shortcrust pastry
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WEBDec 3, 2024 · Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or …
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WEBMay 7, 2021 · You are going to be dazzled by this versatile Shortcrust Pastry Recipe: Cholesterol 55mg 18%. Sodium 102mg 4%. Potassium 37mg 1%. Carbohydrates 26g …
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WEBJun 8, 2015 · Preparation. 1 Preheat the oven to 350F.; 2 Mix the flour, baking powder and salt together put in a food processor.; 3 Mix in the corn oil using the dough attachment then slowly add the cold water until a …
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WEBJun 10, 2021 · Instructions. In a medium bowl, mix together flour and sugar using your hand (see note 4). Throw in cold butter and using your fingers rub the butter into the flour until you get a crumb-like texture. Add egg …
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WEBJun 2, 2023 · Instructions. Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes. Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 …
WEBApr 3, 2024 · Preheat the oven to 375 degrees. Roll out your shortcrust pastry to the same size as your pie tin on a lightly floured surface. Allow a little extra crust to hand over the rim of the pie tin. Gently lift the pastry …
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WEBMar 17, 2024 · Notes. Note 1: If you don’t have a food processor, rub the butter into the flour with your fingertips, until it resembles fine breadcrumbs.Make a well and pour in the …
WEBJul 3, 2021 · Bake the weighted pastry crust at 350ºF (175ºC) for 15 minutes set on the center rack in the center of your oven. The dough should be about half-baked when ready to remove from the oven. The …
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WEBNov 15, 2019 · Place another piece over it to form 90 degrees across the other one; Fill pie tin with baking beads, dry rice or beans or sugar – this weighs the pastry down to stop the base from bubbling up and the sides …
WEBJun 29, 2021 · Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for 10 minutes or until the edges of the crust are dry and just beginning to show a hint of colour. Remove from …
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WEBMethod. STEP 1. Sift the plain flour into a large bowl or the largest bowl of a food processor. Add the diced butter and either rub in with your fingertips, or, if using a food processor, pulse until until the mixture resembles fine …
WEBOct 25, 2023 · Instructions. Add butter to the flour and rub in in until it's like fine breadcrumbs or place it in your electric mixer using the paddle attachment. Add …
WEBDec 14, 2021 · Process for about 7 seconds until the mixture resembles “sand” (see photo). Add the sugar and repeat (3 seconds are fine). Finally add the egg. Process for about 4-5 seconds just until the pastry dough …
WEBAug 24, 2023 · Form the pastry into a disc and wrap in cling film. Place in the fridge to rest for at least 30 minutes. When ready to bake, preheat your oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F unless your recipe …
WEBJun 2, 2019 · Instructions. In a bowl, combine the sugar, a pinch of salt, the oil, the whole egg and the yolk, and lemon zest. Stir with a fork, gradually add ⅔ of the flour and the baking powder until the dough begins to form.
WEBTo prepare the soft shortcrust pastry, take the butter out of the refrigerator and keep it at room temperature for about 20 minutes. After that, break it into pieces and put it in the …
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