Shortcrust Pastry
Makes 2 Pie Bases
1 3/4C plain flour
2/3C margarine
1C milk
2C plain flour, extra
2tsp salt
1. In a large mixing bowl rub together flour & margarine. Add milk and blend with a stick blender to form a smooth paste.
2. In a seperate bowl mix together extra flour & salt, add to the large bowl and bring together to form a dough. Make sure you don't overwork it.
3. Roll into a ball, cover in plastic wrap and allow to rest for 10-15 minutes on the bench.
4. Roll out to desired size and place in a greased pie dish.
Note - Any unused pastry can be frozen for future use.
Nutrition Information: (per pie base)
Energy 6216kJ, Protein 33.7g, Fat (Total) 60.4g (Saturated) 10.8g, Carbohydrates (Total) 196.1g (Sugars) 7.4g, Dietary Fibre 10g, Sodium 2818.7mg.
(Source: Secrets of the Beechworth Bakery - The Beechworth Bakery Cookbook, 2005, Bas Publishing)
