Shortcrust Pastry (2)

Preparation

• In a food processor

  • In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and juice. Pulse again until the dough just begins to form. Add water, if necessary. Remove the dough from the food processor and form two 10 to 13-cm (4 to 5-inch) discs. 


• By hand

  • In a large bowl, combine the flour, salt, and sugar. Stir the butter into the flour using a pastry blender or two knives to get a grainy texture, where there are small pieces of butter the size of peas. Combine the water and juice and add them gradually, lifting and turning the mixture using a spatula to prevent one part from becoming wetter than another. Add water, if necessary, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form two 10 to 13-cm (4 to 5-inch) discs.
  • The discs of dough can be refrigerated for up to 3 days or frozen for up to 3 months (thaw in the refrigerator). Before rolling it out, let the dough rest at room temperature until it softens.
  • Roll out the dough on a lightly floured work surface or between two sheets of parchment paper to a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a pie crust or to line two 23-cm (9-inch) pie plates.
  • Wrap in plastic wrap and refrigerate the dough for at least 30 minutes. Bake blind, if necessary.