Basic Shortcrust Pie Crust Recipes

MIXED VEGETABLE PIE WITH SHORTCRUST PASTRY

Steps:

• You will need 1 prebaked 25 cm round pie crust, at least 3 cm deep. You can make your own prebaked pie crust using my shortcrust pastry recipe. It gives instructions on how prebake a pie crust. You will need to make the full recipe. Use half the dough for the pie crust and the remainder for the lattice decoration on top. Use the link below to get a copy of the recipe.https://recipepocket.com/how-to-make-shortcrust-pastry/ Alternatively, buy a premade pie crust and use ready-made puff pastry or ready-made shortcrust pastry for the lattice decoration on top. Just keep in mind you may have to reduce the filling, if the pie crust you buy is smaller or, make two small pies to use up all the filling.
• Heat the oil in a large fry pan add the onion and cook until soft.
• Add the capsicum and garlic and cook on medium/high heat for about 5 minutes or until the capsicum has softened. Transfer to a large mixing bowl.
• Steam, boil or microwave the remaining vegetables until just tender. Drain and add to the onion mix.
• Season with salt and pepper, mix well and allow to cool.
• Combine the milk and cream. Put aside.
• In a medium saucepan melt the butter, add the flour and cook over a low heat,, stirring for about 1- 2 minutes. Remove from the heat.
• Slowly add a little milk to the mixture, mixing well, then add a little more milk and mix again. Repeat until all the milk is combined, it should be lump free. If it is a little lumpy pass it through a strainer.Tip: Use a whisk if you have one, it will help make a smooth sauce.
• Return the pan back to the heat, stir using a wooden spoon until it boils and thickens. Remove from the heat.
• Add the beaten egg and cheese and mix well. Season with salt and pepper.
• Pour the sauce over the vegetables, gently mix to combine. Put aside.
• Instructions is using homemade doughIf you have used my shortcrust pastry, use the remaining half of the dough for the lattice pie crust top.- Lightly flour the bench and roll the remain dough, into a square that's roughly 30 cm in size (or a length that's slightly larger than the diameter of the flan tin you are using).- Use a ruler and a sharp knife (or pastry wheel or pizza wheel) and cut out even sized strips about 2 cm wide (or a width you prefer). You will need about 8 - 10 strips.Instructions if using ready made pastryIf frozen allow the dough it to thaw, roll out if necessary and cut into even sized strips as above.
• Spoon the filling into the pie crust, and gentle press down. Use the back of spoon to smooth the filling level with the sides of the crust, bringing the excess filling to the centre of the pie. Tip: The pie crust is fragile. It is best kept in the flan tin when filling and baking.
• To make the lattice pie crust. Brush a little beaten egg onto the top edge of the pie crust.Evenly space out 5 strips of pastry over the top or the pie, in parallel lines. Then weave 4 or 5 other strips across the top. Use the image below as a guide.
• Gently press the pastry strips to the top of the pie crust edge, and use a sharp knife to trim away the excess dough.
• Brush the lattice with beaten egg and bake for 40 - 50 minutes or until the lattice is golden brown.
• Remove from the oven and allow to stand for a few minutes before serving. Serve hot or at room temperature.

BASIC FLAKY PIE CRUST

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

QUICHE CRUST / SHORTCRUST PASTRY FOR PIES

Steps:

• Place flour, salt and butter in a food processor.
• Pulse 10 times or until it looks like breadcrumbs.
• With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
• Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
• Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
• Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
• Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
• Gently roll the pastry so it wraps around the rolling pin.
• Unroll it over the quiche pan or pie dish - 23cm / 9".
• Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
• Roll the rolling pin across the top to cut off the excess pastry.
• Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
• Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
• Bake for 20 minutes, then remove from oven.
• Turn oven DOWN to 180C/350F (or 160C/320F fan).
• Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
• Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
• The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

BASIC SHORT-CRUST PASTRY

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

BASIC SHORTCRUST PASTRY (GORDON RAMSAY) RECIPE - (4.6/5)

Steps:

• 1. Place flour and salt in a food processor. Add the butter and mix for about 10 seconds, or until the mixture resembles coarse breadcrumbs. Tip into a mixing bowl. 2. Add 4 TBS of water and stir the mixture with a butter knife until the dough just comes together. If it seems too dry, add another 1-2 TBS of water. Try not to make the dough too wet, as it results in a crumbly pastry. 3. Lightly knead the dough into a smooth ball, wrap in plastic wrap, and chill for at least 30 minutes before using. Makes 2 cups (16 oz) of dough. Entire recipe = 36 Weight Watchers points.

SHORTCRUST PASTRY

Steps:

• Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
• If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
• Variations:
• Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
• Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

EASY SHORTCRUST PASTRY RECIPE

Steps:

• Place the flour and salt into a large mixing bowl. Stir briefly.
• Add the cold cubed butter.
• Rub the mixture between your forefingers and thumbs until it forms a fine breadcrumb consistency OR use a pastry blender to achieve the same thing.
• Add 4 tbsp of water and mix. If it's still a little dry add 1 - 2 tbsp more until it forms a dough. It should come together to form a ball but it should not be sticky at all.
• Wrap in clingfilm, flatten into a disc and chill for 1 hour.
• Use as per your recipe instructions.

VEGAN SHORTCRUST PASTRY (PIE CRUST)

Steps:

• Measure flour by gently spooning a heaping amount into the measuring cup then use the flat edge of a knife to scrape off excess.
• Add flour and salt to a large bowl and whisk together.
• Add half the butter (¼ cup) in small pieces to the flour. Use your hands to cut this butter into the flour until the pieces are about pea-sized. To cut the butter in, press on the pieces with your fingers to make the butter smaller and ensure each of these smaller pieces are coated in flour. Work as efficiently as possible to help keep the butter cold.
• Add the remaining vegan butter to the flour and cut this butter in, using the same technique as above; this time, keep these butter pieces larger, about the size of a nickel or penny. At this point there should be flour-coated pieces of butter throughout, but the mixture will still look grainy and there will be loose flour (it won't look like dough yet).
• Create a well in the center of the flour-butter mixture and add ice cold water (literally water with ice cubes in it to make sure it's very cold).
• Use a fork to mix water into the flour until everything is just mixed (as soon as there are no more dry pieces of flour, stop mixing). At this point the dough should form. If you press the dough together it will stick to itself and not just crumble away. It shouldn't be so sticky that it's sticking to your hands. If the mixture is too dry (not holding together) slowly add more water, ½ tbsp at a time. If it's too sticky, add some additional flour 1-2 tbsp at a time.
• Shape the dough into a round, flat disk and wrap in plastic wrap. Allow to rest in the fridge for at least 20 minutes, up to overnight. If you want to freeze the dough, this is the time to do that.
• When ready to roll the dough, preheat the oven using the temperature indicated in the recipe you're using to fill the pastry with. If blind-baking, set the oven to 400 °F.
• Sprinkle flour over your rolling surface and place the dough in the center of this. Sprinkle more flour over the top of the pastry dough.
• Gently roll using light pressure from the center of the dough to the edges. If the edges begin to crack, lightly press them together, avoiding getting extra flour in between the cracks (it shouldn't crack too much; if it is, not enough water was added to the dough).
• Continue rolling, adding extra flour to the top and bottom of the dough as needed (you can peel the dough up to add extra flour to the bottom). Roll to ¼ inch/ ½ cm thick.
• Transfer the dough to your baking dish. It's easiest to roll the dough onto the rolling pin then lift to transfer, unrolling loosely over the baking dish.
• Shape the pastry as needed, cutting excess dough from the edges.
• If blind baking, poke holes with a fork across the bottom (see pictures for indication of how many holes to poke). Bake for 15-20 minutes, until the top edges have browned and the crust is lightly crisped all over.
• If adding filling before baking, refer to the other recipe for baking directions.
• Enjoy your delicious, buttery and flaky vegan pastry!

SAVOURY SHORTCRUST PASTRY FOR QUICHES AND TARTS

Steps:

• Place the Flour and Salt in the bowl of your Food processor and pulse to mix.
• Add the very cold Butter, cut into small cubes, and slowly pulse to blend it into the flour until you get a thin crumb like consistency.
• While pulsing, slowly add the very cold Water a little bit at the time. Stop as soon as the dough comes together (see note 1) and transfer over a sheet of baking paper on your kitchen bench.
• Assemble the dough into a ball and gently flatten it with your hands. Place a second sheet of baking paper over it, and leave to rest for about 10 minutes.
• Roll the Pastry into a large circle (see note 2) about 4mm - 1/8 inch thick. Place the tart pan over it to check it is rolled wide enough to fill it.
• Place the rolled pastry over a flat tray and leave in the fridge to rest for at least 1 hour (or up to 24 hours).
• Remove the two baking sheets and place the rolled pastry inside the Quiche/Tart Pan. Gently slide down the pastry along the sides of the pans, then press it against the pan so that it sticks to it. Remove any excess with a small pairing knife or rolling pin (see note 3).
• Poke the bottom of the pastry with a fork, then place back in the fridge to rest for at least 1 hour (or up to 24 hours). Just before baking the pastry, place it in the freezer (for at least 15 minutes) to make sure the butter is extremely cold, almost frozen.
• Bake according to the recipe instructions - either blind-baked for 20 minutes at 180'C/350'F filled with baking paper and baking weights (beads, dried beans, rice etc...) or directly with the filling.

BASIC SHORTCRUST PIE CRUST

Steps:

• In a large bowl, sift together the flour and salt. Blend in the butter and shortening until the mixture resembles coarse breadcrumbs.
• In a cup, combine the water and vinegar or lemon juice. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equal pieces.
• Roll out as needed or wrap the dough in plastic wrap and chill.
• To partially bake the pastry, preheat the oven to 425°F Cut a piece of parchment, foil or waxed paper to fit inside the pie plate. Fill the paper with dried beans and bake for 15 minutes. Lift out the paper and beans and proceed with the rest of the recipe. Or use unbaked as required in your recipe.
• Makes enough pastry for one 9-or 10 inch double crust pie.
• Lucy Waverman's Cooking School Cookbook.

HOW TO MAKE PERFECT SHORTCRUST BY HAND OR MACHINE

Steps:

• Gather the ingredients
• Place the flour, salt, and butter in a large, clean bowl.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
• Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. Form the dough into a ball.
• Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
• Use the shortcrust dough in your favorite pie, tart, or quiche recipe.
• Place the flour, salt, and butter into the bowl of the processor.
• Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid overmixing if you can. (Too much handling can result in hard, dry pastry.)
• Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball.
• Wrap the dough in plastic wrap and chill for at least 15 minutes and up to half an hour.
• Use in your desired pie, tart, and quiche recipe. Enjoy.