SHORTCRUST PASTRY

If you are making a tart which requires a pastry shell to hold the filling then this is the pastry you will need.  Shortcrust pastry is one of the easier pastries to work with because of the low fat content.  It is more common to bake the pastry shell first and then add the filling to ensure a nice crisp bottom but the filling can be added to the raw shell and then baked.  The quantity below is more than enough to make a standard tart using a tin size up to 26cm.  If you have any pastry left over it can be wrapped tightly in cling film and frozen for later use.  There are a couple of tips which help to make the process easier:

Measure all ingredients accurately

Work with cold ingredients and   cold hands

Rest your pastry in the fridge for a minimum of 1 hour to help with the rolling out process and to prevent shrinkage when baking.

If baking the empty shell then always bake blind.  Use a piece of baking paper slightly bigger than the size of the tin.  Crumple it up and then flatten it out again.  Place it in the pastry case and add enough ceramic baking beans to cover the bottom of the pastry case.  You want enough weight from the baking beans to prevent the dough from puffing up during cooking.  If you can keep the pastry in contact with the hot tin whilst baking this will ensure even baking and a nice crisp shell.

RECIPE FOR SHORTCRUST PASTRY

For the printable version - click here

Ingredients

• 225g plain flour
• 115g butter
• 1 whole egg, beaten
• 1 egg yolk, beaten
• 60ml cold water
• pinch of salt

 

Cooking Directions

1. Preheat oven to 200 deg C.
2. Cut the chilled butter into small blocks.
3. Sieve the flour and salt into a mixing bowl.
4. Add the butter and using your fingertips rub the butter into the flour until it looks like fine breadcrumbs. If the butter starts to melt then chill your mixture or run your hands under cold water before continuing.
5. Mix in the beaten egg and water and combine with the flour mixture until it forms a stiff dough. Do not overwork the mixture.
6. Wrap in cling film and rest in the fridge for a minimum of 1 hour.
7. Using a floured surface roll the pastry out and place in the tin.
8. Neaten the edge by running a knife round the top edge to remove excess pastry.
9. Leave to rest for 30 minutes - this is not essential but will help to prevent the shell from shrinking when baking.       
10. Bake blind (see notes above) for approximately 20 minutes.
11. Remove baking beans and paper from pastry shell.
12. Return pastry to oven for a further 5-10 minutes until dry to the touch.
13. Your pastry case is now ready for filling or can be frozen at this point to be used at a later date.

 

RECIPE FOR SWEET SHORTCRUST PASTRY

 

If you are making a sweet tart or pie then use the same ingredients as above but add:

75g icing sugar

to the flour and salt mixture and continue as above.