Catholic Recipe: Shortcrust Pastry
A good and esay recipe to go with Custard Pastries
Mix the margarine (or butter) and a pinch of salt (or sugar) into the flour, then slowly add the water and egg to make a stiff but elastic dough. Turn onto a floured surface and roll into a ball to be placed in the refrigerator until using.
The dough should rest at least 1 hour before using.
When ready, preheat over to 300. Roll out dough on a floured surface, butter a tart or pie dish, and carefully place the dough into the baking form of your choice. Cover with aluminum foil and bake for 10 to 12 minutes or until done.