Okay you've convinced me to give the generic pastry another chance .. lol ... maybe i just got a bad/stale batch that other time.
After making my own shortcrust pastry I will never buy the packaged stuff again, it just dosn't compare and it is so easy to make. This is the recipe I use-
320g plain flour
240g butter chilled and cut into cubes
1/3 cup ice cold water
Add the flour and butter to the bowl of the food processor and pulse until they just come together (anymore than this will melt the butter and over work the flour) Add the water a third at a time until you get a dough that is not sticky but holds together when you press it into your palm. Form into a ball, wrap in glad wrap and refridgerate until firm.
*Any you dont use wrap in gladwrap and freeze until needed
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Last updated: 20 Jun 2013