Shortcrust Pastry

From: Derf

On Aug 30, 2009

mmm excellent pasty recipe! very flakey and light, melt in your mouth! I used it to make a peach pie, every one loved it, thanks for posting.

From: JEM in Utah

On Apr 2, 2009

This pastry recipe is awesome. I have lived in the USA for 15 years and have had difficulty no matter what recipe I try until this one. It is easy to put together in the food processor and comes out very manageable. I chilled it for about 30-45 minutes and it rolled out like a charm. A KEEPER!

From: MarlaM

On May 22, 2007

I have made this twice and both times it has turned out great. First time I used it as sort of a calzone, filled with mushrooms, salame and cheese. Today is used it with a recipe I found on foodtv.com from Giada called Mozzerella Pillows. I love the texture and flavor. A great all purpose pastry. Thanks!

From: Michaelk69

On Apr 8, 2009

Well, I have been - until now - one of those people who buys pastry in a cardboard box . . . but not anymore. I have made this about 6 or 7 times now, and it comes out perfect every time - with lots of ooohs and ahhhhs from everyone at the table - no one can ever believe that I made it myself! It is just TOO perfect. I usually make a half-portion, so just enough for one pie - and use a little more water than some other have said, more like 1.5 or 2Tbl . . . and sometimes it cracks pretty bad when I am rolling it out (not sure why? Someone said that maybe i need to let it warm up a little - that it is TOO cold straight out of the fridge maybe?) Anyway, I just smoosh the cracks together, and when it bakes they all disappear. Thanks so much for this - i would give it seven stars if I could!