Delicate Shortcrust Pastry Recipes

THE PERFECT SHORTCRUST PASTRY

Steps:

• In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
• Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
• Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.

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.

RICH SHORTCRUST PASTRY

Steps:

• Place the flour with a pinch of salt in a food processor, add the sugar, butter, egg yolk and vanilla and pulse for 30 seconds, or until the mixture resembles breadcrumbs.
• Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
• Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
• Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
• Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
• Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.

THE EASIEST SHORTCRUST PASTRY

Steps:

• Simply mix together the ingredients and press into a pie dish.
• If you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180°C.
• To use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180°C.
• For a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
• For extra flavour, add 2 tablespoons grated coconut to the pastry mixture.

SHORTCRUST PASTRY

Steps:

• Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
• Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
• Gradually add water until dough becomes a ball.
• Remove and wrap in cling wrap and refrigerate for 30 minutes before using.