How to a Make a Rich Shortcrust Pastry
Using your hands to make a crumbly melt-in-the-mouth shortcrust pastry is far better than mixing it in a blender. For a start, overworking the pastry will cause it to shrink when baked, so by using your hands you can judge the mixing process much more accurately.
Also, resting the pastry in a fridge will help make the rolling out process much easier as the pastry will be more flexible. With this recipe should you have too much pastry left over you can easily freeze it by rolling into a log shape and wrapping in cling film saving it for another day.
If you need more or less of a quantity of shortcrust pastry please use my recipe converter to help you.
- 230g Plain flour
- pinch of salt
- 115g Cold unsalted butter (cubed)
- 1 egg yolk
- 2 tbsp ice cold water
Instructions for making your shortcrust pastry
- Sift the flour into a cold clean bowl along with the salt.
- Add the cubed butter and rub together with your finger tips. Do this quickly and by constantly lifting your hands up and letting the crumbs fall into the bowl. This keeps air in the mix and the butter cooler.
- When it turns into small crumbs about the same size as small peas, make a well in the middle of the dry ingredients and pour in the egg and half of the water. You may not need all the liquid as its purpose to to just bring everything together. Mix.
- Tip out onto a floured surface and knead lightly just to bring it together. Shape into a ball and wrap in cling film then leave in fridge for 1 hour.
To line a mould or baking tin, roll out the chilled pastry using a rolling pin then drape it over the rolling pin and unroll over your tin. For any left-over pastry, simply roll it into a cylindrical shape, wrap tightly in cling film and freeze until needed. There are so many great recipes that need shortcrust pastry as it is a wonderfully versatile and tasty pastry.
To learn how to make choux pastry for profiteroles look here.