Basic Short Crust Pastry

Page: https://cooking.nytimes.com/recipes/12884-basic-short-crust-pastry

| Course Type: Other

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Recipe Reviews

According to reviews on NYT the volume measurements are off - I weighed my ingredients and this came out wonderful! I made this in the food processor and though it came together easily it was a little wet/soft (even w/ only 2 1/2 tablespoons water). After it chilled it was much easier to roll out than expected and once baked it was a nice golden color and super flaky. Very simple, very tasty. I used this for the oven dried tomato tart with black olives (epicurious).

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