makes
6
prep
20 minutes
difficulty
Mid
makes
6
serves
preparation
20
minutes
difficulty
Mid
level
Ingredients
- 300 g (10½ oz/2 cups) plain (all-purpose) flour, sifted
- ½ tsp fine sea salt
- 150 g (5½ oz) unsalted butter, cut into 1 cm (½ inch) dice and chilled
- 1½ tsp strained fresh lemon juice
- 60–80 ml (2–2½ fl oz/¼–⅓ cup) iced water
Chilling time 3 hours or overnight
Instructions
Put the flour and salt in a food processor. Add the butter, then leave to sit for a few minutes to soften the butter slightly – but it should still be cold. Pulse in short bursts until the mixture just forms roughish crumbs.
Combine the lemon juice and 60 ml (2 fl oz/¼ cup) of the iced water, then drizzle half the liquid over the crumbs. Pulse until the mixture just starts to clump. Drizzle with the remaining water and lemon juice mixture and pulse again until the dough just starts to cling together, adding the remaining water if needed.
Gather the dough up quickly and pat into a disc about 15 cm (6 inches) wide and 2 cm (¾ inch) thick. Cover with plastic wrap and refrigerate for a few hours, or overnight. Use as instructed in individual recipes.
Recipe and image from Milkbar Memories by Jane Lawson (Murdoch Books, $39.99, pbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
