Shortcrust
By: Justin Vermillion
Published: Monday, February 28, 2011 - 12:41pm

Ingredients




3 1/2 cups Pastry Flour
1 1/8 cups Butter
1 cup Caster sugar
2 Large eggs, beaten

Preparation

1 In a large mixing bowl, cream together butter and sugar until thoroughly mixed. A pastry blender is best for this task. 2 Using a wooden spoon, mix eggs into the butter and sugar mixture. 3 Pour in flour, and mix with wooden spoon until a dough is formed. 4 Knead the dough with your hands until it has a uniform consistency. You may be able to see some chunks of butter in there, and that’s alright. Don’t knead it too long, though, or thedough will start to melt. 5 Form dough into a ball and wrap with plastic wrap. 6 Refrigerate dough for at least 2 hours, preferably overnight. This is very important. 7 Remove from refrigerator, cut into quarters, and form each quarter into a ball. 8 Roll out as many as you need, and freeze the rest. In a Ziploc or other airtight container,these should keep for at least two months in the freezer.