Try not to overstretch the pastry as this will cause the pastry shell to shrink when baking. Put the flour into the bowl of a food processor.
The amount of water is on standby.
How do i make perfect shortcrust pastry. 3 parts of plain flour. Press the paper really well into the corners of the tin but try not to damage the pastry. It’s super quick and in a few moments you have a crisp, golden, buttery piece.
Ensure you use very cold water. Knead the dough briefly and gently on a floured surface. Then add 2 tablespoons of cornflour and 1.
Make sure your butter is cold. Here’s a few top tips to help you avoid any pitfalls along the way. In reality it’s so incredibly easy!
Preheat oven to 200°c (400° f). Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry, though the flavour won't be.
Add a pinch of salt (and sugar, if making a sweet pastry). Form the dough into a ball. This helps it mould to the shape of the tin better.
Add half the weight of the flour in cold cubed butter, for example, we used 250g plain flour and 125g butter. It is really even easier to make than any cake. Rubbing warm butter into flour is not fun and will make bad pastry.
That translates to 300g of flour, 200g butter, 1 glass of cold water. The butter and water you use should in this recipe should be very cold—not room temperature, not cold from the fridge, *ice cold*. You’ll add it bit by bit and you may not need it all.
Use the shortcrust dough in your favorite pie, tart, or quiche recipe. Keep butter and water cold—ice cold: Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes. Wrap in cling film and rest in the refrigerator for a minimum of 1 hour. Even though shortcrust pastry appears easy enough to make, we all know that there are many ways for it to go wrong.
Using a floured surface roll the pastry out and place in your desired tin, easing in gently. Add more cold water a teaspoon at a time if the mixture is too dry. Fill completely with baking beans (or if you don’t.
I saw it as this shrinking, complicated fragile nemesis only to be conquered by professional chefs. How do you make shortcrust pastry? Shortcrust pastry is made by combining twice the amount of flour to fat by weight, plus a little cold water to bind it all together.
Sweet shortcrust pastry calls for the addition of a little icing sugar, and is richer, due to the addition of an egg to the mixture. Helpful tips to make perfect shortcrust pastry. Shortcrust pastry used to scare me.