Classic Shortcrust Pastry Recipe
Welcome to our culinary journey with shortcrust pastry, a timeless classic renowned for its versatile, crumbly texture. Whether you’re preparing a savory pie or a sweet tart, mastering shortcrust pastry is a skill that will serve you well in the kitchen. This recipe will guide you through creating the perfect base that’s as satisfying to make as it is to eat. Let’s roll up our sleeves and dive into the art of pastry making!
Kitchen Equipment Required
- Mixing Bowl
- Pastry Cutter or Fork
- Rolling Pin
- Plastic Wrap
- Baking Tray
- Pastry Brush
- Measuring Cups and Spoons
- Weighing Scale
Cooking Time
Total estimated time: 1 hour 15 minutes
Ingredients
- 250g (2 cups) all-purpose flour, plus extra for dusting
- 125g (1/2 cup) unsalted butter, chilled and cubed
- 5g (1 tsp) salt
- 15g (1 tbsp) granulated sugar (optional, for sweet pastry)
- 60ml (1/4 cup) cold water
- 1 egg yolk (optional, for added richness)
Instructions
Step 1: Prepare the Ingredients
Gather all your ingredients and ensure the butter is well chilled. This will help achieve a flaky texture in your pastry.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the flour and salt (and sugar if using a sweet pastry). This ensures an even distribution of ingredients in the dough.
Step 3: Incorporate the Butter
Add the cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse breadcrumbs.
Step 4: Add Liquid Ingredients
Mix the cold water with the egg yolk, if using, then gradually add to the flour and butter mixture. Stir the mixture with a fork until it begins to clump together.
Step 5: Form the Dough
Gently bring the dough together with your hands, being careful not to overwork it. Shape it into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Step 6: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/8 inch). This will be your base for pies or tarts.
Step 7: Blind Bake (Optional)
If your recipe requires blind baking, line the rolled-out dough with parchment paper, fill with baking beans, and bake at 180°C (350°F) for 10-15 minutes until just set. Remove the beans and bake for an additional 5 minutes to crisp the base.
Conclusion
You’ve now mastered the art of making classic shortcrust pastry, the foundation of countless delicious creations. This pastry’s delicate crumb and buttery flavor will elevate any filling it cradles. Whether you’re crafting a savory quiche or a sweet fruit tart, this recipe is sure to impress. Enjoy the satisfaction of a perfect pastry, and don’t hesitate to experiment with different fillings to create your own culinary masterpieces. Happy baking!
