Shortcrust Pastry
Pastry is one of those things that’s easy to buy. It’s in your freezer, it’s convenient, and a surprising number of very competent cooks have a mental blank about their capacity to make good pastry. (Also, the blind baking puts people off.)
I’m here to encourage you. Give this a go. It’s straightforward and so much better than a store- bought version. This recipe makes enough for a 28 cm/11 in pie crust, top and bottom. If you only need a tart base, halve the recipe.
Makes 650 g (1 lb 7 oz).
Ingredients 5
350 g plain flour, plus extra for dusting
250 g butter, chilled, cubed
Pinch salt
1 free-range egg yolk
2 tbsp cold water
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Method 8
In a food processor, process the and with a pinch of until combined and crumby.
Add the and and process until it comes together as a dough.
Wrap and refrigerate for about 30 minutes before using. Why do we do this? Because it gives time for the to fully absorb the liquids, and for the gluten in the flour to relax. The result is a crisper crust and less shrinkage when it’s baked.
Preheat your oven to 175°C (345°F).
Once rested, roll the dough out on a floured board to approximately 5 mm (1/4 in) thick, line your pie dish with it, and always blind-bake (see next step). Don’t skip this, unless you are making a pie with a lid.
To blind bake, place a piece of baking paper over the pie crust and fill with either ceramic baking beads or rice or dry chickpeas/beans. (If you use rice or pulses, consider these sacrificial and keep in a labelled jar for future use for the same purpose.)
Bake for 15 minutes, then take out of the oven, remove the beads/beans and the paper and return to the oven for another 5 minutes.
Then it’s ready for filling. Don’t be put off by the fuss. This is a memorable pie you’re making, whereas bought pastry is completely forgettable.
Buena Vista Farm's tips
To make a sweet shortcrust pastry, add 2 tablespoons icing (confectioners’) sugar with the flour.
