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Shortcrust pastry – made quick and easy

Aug 16, 2013   //   by . Recipe section Recipes  //  No Comments

This is an easy pastry to put together, ideal for pies, tarts, quiches, flans etc. I do it by hand as I find it easy to do, but you can easily use a food processor, just pulse to mix adding the water little by little.

Shortcrust pastry - made quick and easy

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By Julie Published: August 16, 2013

  • Makes: 300 grams approx
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 50 mins

This is an easy pastry to put together, ideal for pies, tarts, quiches, flans etc. I do it by hand as I find it easy to do, but you can easily use a food processor, just pulse to mix adding the water little by little.

Ingredients

Instructions

  1. Place the flour, salt and butter into a mixing bowl. Rub the butter into the flour with your fingertips until the mixture becomes breadcrumb like. Slowly add the water to the dough, and mix with a spatula or knife until it binds together. Add more water a tsp at a time if necessary.
  2. wrap the dough in clingfilm and chill in the fridge for up to 30 mins (min of 15 mins).
  3. To roll out make sure you flour a clean work top and roll out quite thinly. You can lift the pastry by folding it over your rolling pin and lifting it onto the desired (greased) baking tray. If you are baking a pie / tart / quiche etc you should blind bake it to keep it from going soggy.
  4. Fit the pastry to your baking tray / dish, trim and then brush with beaten egg and pierce with a fork before baking in the oven at about 190 for 20 mins. the egg should keep your pastry nice and crisp and pricking the bottom with a fork should prevent air bubbles forming. Now you can fill as you like.

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Shortcrust pastry – made quick and easy 4.5 out of 5 based on 2 ratings.

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