Shortcrust Pastry / Süßer Mürbeteig
From
New Entertaining
Cookbook
Page 193
Cuisine: English/Scottish
Course: Pies and Tarts
pastry
shortcrust pastry
Reviews
1 reviews,
average rating 3.0 / 5
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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.