Shortcrust Pastry
Servings: 400 grams
This quantity of pastry will line a 25cm (10 inch) flan tin or eight 10cm (4 inch) tartlet tins.
INGREDIENTS LIST
- 250 g plain flour (all-purpose)
- 125 g butter (diced)
- 1/2 tsp fine sea salt
- 1 medium egg (or two egg yolks )
- 2-3 tbsp water (40ml cold)
Preparation
- Sift the flour and salt into a large bowl, add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Try not to overwork the dough as it will start to warm and will become too elastic and shrink when baked. It is because we don't want the dough overheating that I don't recommend using a food processor for this type of pastry.
- Add the egg (if using) and enough cold water to bring the dough together. (If you decide not to use the egg you may need a little more water.) Knead the dough 2 or 3 times with the palm of your hand. If the dough is not coming together you can add an extra tablespoon of water.
- The key to a good shortcrust dough is keeping it cold and not overhandling it. Shape the dough into a flat disk, wrap in greaseproof paper or cling film and place in the fridge for at least 1/2 hour to relax the gluten.
- It will keep well for up to a week in the fridge or can be frozen.
Notes & Tips
Quantity - If you want to make more pastry to fill a larger pan or dish, remember the proportions - half fat to flour - and add enough water to bring it together into a ball.
