How To Make Shortcrust Pastry

Today, I’ll be showing you how to make a recipe staple – shortcrust pastry. If you want to make a sweet pie or tart, this is the recipe for you.

This is my recipe for shortcrust pastry, its’s quick and easy, what’s not to like?

If you have ever made a pie and followed a recipe, just for it to go wrong and it can really put you off making pastry again – believe me, I’ve been there. This is the must use recipe for all bakers to have in their recipe collection.

The key with pastry is to keep it cool, you really don’t it to warm up too much, this is where issues can start to occur. If like me you have warm hands, I recommend that you use a food processor, this will ensure that you don’t warm up the butter too much. Oh and one final tip is to ensure that once the pastry is made, wrap in cling film/plastic wrap.

Anyway, let’s get started, shall we?

 

Ingredients:

1 Egg (large is possible, medium will work)

 

90g Granulated white sugar.

 

225g Butter, cold.

 

375g Plain flour.

 

A pinch of salt.

 

Method:

 

Before you get into making the pastry, you’ll want to do some prep. Start by weighing up all your ingredients and getting any equipment you may intend on using.

To start on the pastry, get yourself a small bowl and place in the egg and sugar. Give them a very good mix, mostly until they are fully incorporated. You will know once you’ve achieved this as the mixture won’t be granular in any way, this may take a few minutes to achieve. Set aside once done.

Into your food processor place the plain flour, salt and butter, then pulse until all the ingredients have combined. You will know once the butter has been incorporated as the mixture will have a slightly yellow-ish tint to it.

Next, you can add the sugar/egg mixture that you made earlier. Once it’s all been added, you can then pulse it again until the sugar/egg micture is fully incorporated and a dough has started to form, you can them stop and continue kneading the dough on a floured surface.

The pastry should be smooth once done, you can then wrap it in cling film and place it in the fridge to chill for about an hour or overnight.

There’s not much else to say about this recipe, it’s really that simple. You only need a handful of ingredients and a little time then you have a pastry recipe that has never failed me before.

That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!