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As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Sunday, July 6, 2008

Shortcrust Pastry

Rolled thinly, these quantities will make one covered 9 inch pie.
For a thicker pastry, make a double batch for a covered pie or one batch for a pie base only.

  • 8 oz flour
  • 4 oz butter
  • 1/4 tsp salt
  • cold water to mix


Crumble butter into flour using a fork or potato masher.
Short Crust Pastry

Add cold water, a few teaspoons at a time.
Mix water in immediately, using hands to incorporate the final bits of flour.
Pastry should be just wet enough to hold together in a ball.
Short Crust Pastry

Turn dough out onto a floured surface.
Roll out to desired shape and size.
Grease and flour pie plate.
Line pie plate with pastry.

For pies with unbaked fillings:

Line pastry with tin foil and fill with dried beans or other baking beads.
Bake blind 25 minutes at 450°F.
Fill as desired.
Bake as per recipe for filling.

For pies with baked fillings:

Partial baking blind may be required.
See individual recipes for instructions.

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