Pastry Shell Recipe
Ingredients
| Sugar | 2 Tablespoon | |
| Unsalted butter | 1 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Flour | 2 Cup (16 tbs) | |
| Water 5 or 6 tablespoons, cold | ||
Directions
Mix sugar, butter, salt, and flour until homogenous.
Add cold water gradually, enough to bind.
Do not overwork dough while adding water or it may become rubbery.
Roll out pastry; line 2 pie tins or 6 tart pans.
Blanch (prebake) shells at 450° until firm, but not browned.
Add cold water gradually, enough to bind.
Do not overwork dough while adding water or it may become rubbery.
Roll out pastry; line 2 pie tins or 6 tart pans.
Blanch (prebake) shells at 450° until firm, but not browned.
Chef
