Basic Shortcrust Pastry
A really good, well-made, homemade pastry is always the secret to a fabulous pie or tart. But you need to start with a good recipe and some useful accompanying tips, and with these it is easy to achieve.
Ingredients 4
225 g plain flour
Pinch salt
150 g unsalted butter, chilled, cut into 1 cm (1/2 in) dice
3 ‒ 3 1⁄2 tbsp chilled water
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Method 8
Combine the and in a large, wide mixing bowl. Add the chilled .
With your palms facing upwards, use your fingertips to rub in the until the mixture resembles breadcrumbs with some larger pieces of butter still visible.
Sprinkle 3 tablespoons (60 ml/2fl oz) of the chilled water over the flour and butter mixture.
Use a butter or round-ended knife in a cutting motion to mix, turning the bowl frequently, until evenly combined and the mixture starts holding together.
Press a little of the mixture between your fingers – if it holds together easily, there is no need to add more water; if it doesn’t, add the remaining 1/2 tablespoon (10ml/1/3fl oz), a teaspoon at a time, combining with the knife until it reaches the right texture. The pastry should be soft but not sticky.
Bring the pastry together with your hands in the bowl or turn it out onto a cool bench top and then bring together.
Lightly knead the pastry with your fingertips for about 5–10 seconds or until it comes together but isn’t completely smooth.
Shape the pastry into a disc about 2 cm (3/4 in) thick, wrap well in plastic wrap, baking paper, or beeswax wrap, and place in the fridge for 20–30 minutes to rest. Use as directed.
BakeClub's tips
To make Shortcrust Pastry in a food processor:
1. Put the flour, salt (and other dry ingredients, if using) and chilled butter in the bowl of a food processor. Use the pulse button to process until the mixture resembles fine breadcrumbs.
2. Sprinkle over the 3 tablespoons (60 ml/2fl oz) water and use the pulse button to process briefly until the mixture just starts to cling together (don’t let it form a ball). The pastry should hold together easily when a little is pressed between your fingers – if it does, there is no need to add more water; if it doesn’t, add a little more water, a teaspoon at a time, and process briefly again using the pulse button until it reaches the right texture. The pastry should be soft but not sticky.
3. Turn the dough out onto a lightly floured, cool benchtop. Lightly knead the pastry with your fingertips for about 5–10 seconds or until it comes together. Chill and use as directed.
Making Shortcrust Pastry Ahead of Time:
Keeping in the Fridge - Shape uncooked pastry into a disc. Wrap well in plastic wrap and keep in the fridge for up to 3 days. Stand at room temperature for about 1 hour (depending on the temperature in your kitchen) until softened slightly and pliable enough to roll easily.
Freezing Uncooked Pastry - Shape uncooked pastry into a disc. Wrap well in plastic wrap, then seal in a freezer bag or airtight container and freeze for up to 6 months. Transfer to the fridge to thaw completely (this will take about 1 day). Stand at room temperature for about 1 hour (depending on the weather) until softened slightly and pliable enough to roll easily.
Freezing Uncooked Pastry Case - Place the pastry case, still in the tin or dish, in the freezer until frozen. Once frozen, leave the pastry in the tin or dish or remove and seal in freezer bag or an airtight container. Freeze for up to 6 months. Bake in the tin or dish directly from the freezer or transfer to the fridge to thaw completely in the tin or dish (this will take about 1 day) and then bake as directed.
VARIATIONS
Rich Shortcrust Pastry - Increase the butter to 170g (6oz). Replace the water with 1 lightly whisked egg yolk.
Parmesan Shortcrust Pastry - Combine 40g (1½oz/½ cup) finely grated parmesan to the flour and butter mixture just before adding the water.
Mustard Shortcrust Pastry - Add 1½ teaspoons dry mustard powder to the flour and salt before rubbing in the butter.
