- Sift flour and icing sugar and place inside large hand blender cup. Add salt directly into cup.
- Cut the butter (must be cold) into small cubes and place into blender cup along with flour etc.
- Blend on low speed until the texture is sand like and there are no traces of butter or lumps of butter visible. Continue to blend if necessary.
- Remove from blending cup and place into a bowl and add the wet ingredients (eggs and water).
- Using your hands, integrate all the incredients delicately until it becomes a smooth and even mass. Be careful not to handle the pastry for long periods of time as it will heat up and melt the butter.
- Place in the fridge to rest.
Summary
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Short Crust Pastry
Cookinglish
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