It is Saturday morning and an ideal time to crack on with another Julia recipe. Today I am making pâte brisée (short crust pastry). I shall take it to the stage where the pastry comes together in a ball and then I shall leave it to rest in the fridge until tomorrow lunchtime when I shall make a quiche. So here are the main ingredients.
The main ingredients
I have made short crust pastry before many times but today I am following Julia’s recipe closely, at least, as far as ingredients and quantities go. However, I am perfectly happy to deviate whenever I feel the need. For example, I prefer to grate the cold butter into the flour, rather than rub it in with the tips of my fingers.
Grating in the butter
I added cold water until the pastry came together. Perhaps I should have made a pencil note as to how much water I used but I did not think to do that at the time. I’ll put the pastry ball to rest in the fridge until tomorrow
Pastry ready to roll tomorrow
Well, I think I have just enough time to get this onto my blog before going off on a major supermarket trip. Speak to you later, my dear blogophiles.
John's Quavering Pencil 
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