( see Introduction)
The number one rule to making a good pastry is to chill everything – ingredients, utensils, even your hands. I also don"t attempt pastry making at all in summer, it"s just too difficult. And the second rule is to rest the pastry before rolling it. This will ensure a more delicate pastry. The chilling also prevents shrinkage during cooking. Depends on what you're making. Cooking Time - Depends on your recipe.
( see Introduction)
Prep Time
10 mins
Cook | Chill | Freeze
Oven Settings
Bakers Function
Oven Temperature
Prep Time
10 mins


  1. 250g plain pastry flour (or ordinary plain flour if you can"t get pastry flour)
  2. ½ tsp baking powder
  3. ¼ tsp salt
  4. 1 tsp sugar (for a sweet pastry)
  5. 60g unsalted butter, chilled and finely chopped or grated
  6. 2 Tbsp water, chilled


  1. Preheat the oven.
  2. Sift the flour, baking powder and salt into the bowl of a food processor.
  3. Pulse to combine. (If you do not have a food processor, sift the ingredients into a mixing bowl.) While the processor motor is running, add the butter cubes one by one until the mixture resembles coarse meal. (Or rub the butter in with the fingertips or with a pastry blender). Add water gradually, making the mixture into a very dry dough.
  4. Do not add all the water unless necessary.
  5. Wrap the pastry in cling wrap and rest it in the fridge for at least 30 minutes before rolling.
  6. Turn the chilled pastry dough onto a floured board and roll out lightly to desired shape for the recipe you're making.
  7. Blind bake if necessary.
  8. Bake in the oven for about 25 minutes.
Adapted from 220°C
Adapted from 220°C
Victoria Hansen Food http://www.victoriahansenfood.com/
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