MOISE CERSON'S SHORT CRUST PASTRY
(Makes 4 x 175g ball)
Moise is the owner/operator of The French Baker in Greytown, which used to be called Le Pommier.
200g unsalted butter (chopped and at room temperature)
75ml (1/4 cup plus 1 tbsp) water (lukewarm)
8g (1 tsp) salt
250g (1 + 3/4 cup + 1 tbsp) white flour
125g (1 cup) cornflour
- In the bowl of an electric mixer place butter, egg, water and salt. Beat until combined.
- In separate bowl combine flour and cornflour.
- On a low speed on electric mixer gradually add dry ingredients to butter mixture and mix for 1 minute or until dough forms a ball of pastry.
- Form pastry into a disc and refrigerate from 30 minutes to up to 3 days.