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Shortcrust Pastry

Photo: Shortcrust Pastry

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: 30 min
Cook: --
 
YIELD: makes 1 (14 ounce) crust
LEVEL: Intermediate

ingredients

  • 7 tablespoons chilled butter, cubed
  • 1/2 to 1 medium egg, beaten
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Directions

This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.
Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.

If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.

Variations:
Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.

Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

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  • on April 19, 2012

    Flag

    The recipe calls for 7 tablespoons of butter, not 7 ounces. And 7 tablespoons is indeed, 3 1/2 ounces. This recipe makes a wonderful crust!

    people found this review Helpful.
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  • on May 06, 2011

    Flag

    Very easy to make, but having just watched the show on TV, it seems that the quantities used on on the list of ingredients listed on this page are incorrect as they are listed as 7oz flour and 7oz of butter.
    On the show she uses 7oz flour and 3 1/2 oz butter. (I have noticed this with other recipes too that incorrect baking times and/or cooking times.

    people found this review Helpful.
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