Shortcrust Pastry / Süßer Mürbeteig

From New Entertaining

Cookbook

Author(s): Donna Hay

Page 193

Cuisine: English/Scottish

Course: Pies and Tarts

pastry shortcrust pastry

Reviews

1 reviews, average rating 3.0 / 5

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friederike

15 years ago

★ ★ ★ ★ ★ 3/5

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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.

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