Thought I should bring you all another recipe! :)
Shortcrust pastry is a type of pastry often called for as the base of tarts and pies. ("Pâte Brisée " in French ). Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
Preparation Time: 15-20 mins plus 30 minutes resting.
Makes: 650 grams
450g Plain white flour
200g Butter, chilled and diced
1tsp Salt (level teaspoon)
60ml Water (about 4 tablespoons)
- Sift the flour into a large bowl.
- Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the salt.
- Add the water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and refrigerate for at least 30 minutes before rolling to use.
- A good tip to remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard.
- For best results, make sure the butter is cold.
- If other dry ingredients are included in the recipe, such as cinnamon or raisins for example, add them at the same time as the salt.
- Don’t knead the dough too much as this will make the dough chewy, as opposed to 'short', or light and crumbly.
- Pastry should be rolled out at room temperature.
- You can make Shortcrust pastry in advance, refrigerate for 30 minutes and then freeze it. It will keep frozen up to 6 months.