Shortcrust Pastry / Süßer Mürbeteig

Page 193

Cuisine: English/Scottish | Course Type: Pies and Tarts

(1 review)

Tags: pastry shortcrust pastry

Recipe Reviews

Basically a good recipe, but be very careful with adding water: most shortcrust pastries don't come together that easily, and then adding water seems to be the answer. However, hardly any water should be necessary, and adding even a bit too much won't do your dough any good. I'd try not to add any water at all, and if you have too, do so per teaspoon or so.

(edited 16th July 2011) (0) comment (2) useful  

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