Shortcrust pastry

#1
Not having yet mastered the art of pastry,I tried again yesterday.Failed dismally.I followed a plan,did just what Delia says,still dreadful.
It comes out thin and hard beneath the quiche mixture
Where am I going wrong?
 
#2
too much water and you're working it too much. You need light hands!
 
#3
Ruff Puff Pastry(and a doddle) 2/3 cup/mug full of self raising flour, half a small packet of butter and water (enough to make a dough)

Method, rub in butter with flour then add a lilttle water and kneed anding water till you get a workable dough (don't over kneed - think a touch like a midwife not a rapist) roll out with a well floured surface hey presto.

I've never bothered with cold water or bunging in a fridge, just tap water and roll onto anything your making. It's pretty basic really but light and crumbly.
 
#4
True, keep it cold otherwise the fat melts into the flour before it gets a chance to bake. You mentioned quiche, are you baking it blind before adding the eggy mix. Also use a hard butter or lard not the sloppy marg that is almost liquid at room temp.
 
#5
Aye it was fridged for a few hours prior to using,also blind baked.
I have a suspicion I rolled it too thin?
Good excuse to try again though!
 
#6
I substitute half the fat for grated cheese and mix with a knife before finally rubbing in by hand to give the appearance of course breadcrumbs... then add cold water to bind it together.
 
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