Basic Shortcrust Pastry

Makes: 2 crusts

Ingredients

• 2 cups white or whole wheat pastry flour
• ??? butter
• 1/2 tsp. salt
• 1/2 tsp. sugar
• lemon juice
• 1/4 C. iced water

Instructions

Some general hints: You want everything to be very cold. Put all of your utensils all ingredients except the water in the freezer for about an hour. When making the dough work quickly and with a light touch, making sure not to overwork the dough. Flour your rolling pin and rolling surface.

1. Mix together the flour, sugar and salt in a bowl.
2. Cut in the butter, using two knives in a scissor like action or a pastry cutter, until the mixture resembles coarse cornmeal.
3. Sprinkle over it a few drops of lemon juice and some of the iced water, tossing lightly until the dough comes together. Add more water if necessary, but do so very sparingly.
4. When the dough just starts to come together, form it quickly into a ball and chill in a covered container in your refrigerator. You should have some left-over water.
5. Grease the pie pan.
6. Roll the dough out quickly on a lightly floured board, making two circles which are slightly larger than your pie pan.
7. To get the dough into the pan, flour the top of the dough well (including the edges). Fold the dough in half towards itself and then in half again. Gently slide your hand under the wedge and place in the pan so that the point is in the center of the pan. Unfold it and prick the bottom with a fork. Trim the edges.

This recipe is adapted from the Vegetarian Epicure by Anna Thomas (1972).