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Reg
 
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Default Shortcrust pastry question

Paul Giverin wrote:

> Thanks. I rubbed in the butter as per my normal method and it was fine.
>
> If I were mix the flour and butter in a food processor, would that give
> the same results?



Yes. I find it's a bit faster than doing it by hand. For
a flaky pate brisee (ie. with big hunks of unmixed fat left
in it) I load the bowl with flour and butter and stick
the whole thing in the freezer to get it cold. It
then takes half a minute or so to mix.

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