Foolproof Shortcrust Pastry
My Shortcrust Pastry recipe is foolproof; working every time without fail, if you follow the tips and instructions. There are frozen and packaged pastries that make for a convenient option. However, nothing elevates a homemade pie, tart or quiche quite like a perfectly home-crafted shortcrust pastry. With its buttery richness and flaky texture, you can’t compare to a shop bought pastry. Whether you’re a seasoned baker or a novice in the kitchen, this foolproof recipe will guide you through the process, ensuring great results every time.
Use this shortcrust pastry with my (Leftover) Lamb Pie or Creamy Quiche Lorraine recipes.
The Art of Shortcrust Pastry
Shortcrust pastry is simple and also so versatile. Comprising just a few basic ingredients – flour, salt, butter, egg yolk and water – its magic lies in the technique. The key is achieving the perfect structure, while not compromising the texture. This results in a pastry that is both delicate enough to melt-in-your-mouth, but sturdy enough to cradle your favourite fillings.
Ingredients:
- all-purpose flour
- unsalted butter, chilled and chopped
- a little salt
- an egg yolk (if you’re making quiche, throw the egg white into the filling)
- some ice-cold water
Tips for Success:
- Use cold ingredients and handle the shortcrust pastry dough as little as possible to prevent the butter from melting. This is why a food processor is great for this recipe.
- If the dough becomes too soft while working with it, pop it back in the fridge to chill for a few minutes.
- Experiment with different flavourings, such as lemon zest or herbs, to customize your shortcrust pastry to suit your dish. How about a few chilli flakes for something different?
- If making pastry for a sweet pie or tart, add 1 tablespoon of caster sugar to the flour.
Mastering the art of shortcrust pastry opens the door to a myriad of culinary creations, from classic fruit pies to savory quiches and everything in between. With a bit of practice and patience, you’ll soon be delighting friends and family with your homemade pastry prowess.
With this Foolproof Shortcrust Pastry recipe and some practice, you’ll soon be crafting flaky, buttery pastry like a seasoned pro.
Feedback: Did you master the Foolproof Shortcrust Pastry? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Try my Creamy Quiche Lorraine recipe. Also follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Foolproof Shortcrust Pastry
A buttery, flaky pastry great for pies, tarts and quiches.
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crusts45
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minutes300
kcal1
hourStop your screen from going to sleep
Ingredients
1 ½ cups plain flour
½ tsp salt
150 grams butter, cold and roughly chopped
1 egg yolk
⅓ cup cold water, approximately
Directions
- Place the flour, butter and egg yolk into a food processor (see Note 1 if you don’t have a food processor). Turn onto a low-medium speed and gradually pour in the water while it is running. Pour in just enough water until the dough forms a ball. It shouldn’t be sticky.
- Divide in two. Wrap each half well in plastic and refrigerate for 30 minutes.
- Preheat the oven to 190C | 170C fan forced. Lightly grease your choice of tin or pie dish.
- Roll one of the dough balls between two sheets of baking paper (flour lightly if necessary), until approximately 3mm thick.
- Carefully place the dough into the prepared tin. Trim the edges if necessary, ensuring they are approximately 1cm above the edges of the tin. Prick several times with a fork. Lie a sheet of baking paper on top of the pastry and fill with blind baking beads or any raw grains (eg. rice, barley).
- Bake for 10 minutes. Remove the baking paper and blind baking beads from the pastry (see Note 2). Cook the crust for a further 5 minutes, or until lightly browned.
- Fill the crust with the filling of your choice. You can use the other half of the dough for another crust or for the top of a pie.
My Creamy Quiche Lorraine is a must try filling for this crust! For sweet tarts and sweet pies, see Note 3.
Notes
- Note 1: If you don’t have a food processor, rub the butter into the flour with your fingertips, until it resembles fine breadcrumbs. Make a well and pour in the egg yolk and half the water. Using a fork, gradually add more water as necessary, incorporating the flour with the wet ingredients, until it forms a ball.
- Note 2: Blind baking grains can be kept in a container and re-used over and over again.
- Note 3: If you are making a sweet pie or tart, add 1 tablespoon of caster sugar to the flour.