How to make shortcrust pastry

By Lisa Featherby

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Making your own basic shortcrust pastry is as easy as pie with this step-by-step guide.

What you will need

1 2/3 cups (250g) plain flour, sifted
125g chilled unsalted butter, coarsely chopped
Pinch of salt
2 tbs cold water

Make the apple and blackcurrant pie (shown right)

Variations

Cornmeal pastry Follow basic pastry recipe, reducing plain flour to 200g and adding 50g fine polenta with the flour.

Sweet pastry Follow basic pastry recipe, adding 80g sifted icing sugar with the flour and replacing the egg with 2 egg yolks.

Parmesan pastry Follow basic pastry recipe, adding 50g finely grated parmesan with the flour.

Cooking tip
For crisp-bottomed tarts, cook your tart on the lowest rack of the oven.

Photography: Alan Benson Styling: Michelle Noerianto

Hints and Tips

Chill the butter & water. Place the bowl of the food processor containing the flour in the fridge for 15 minutes before you begin.

How to...

Place flour, butter and salt in a food processor and process for 30 seconds or until mixture resembles fine crumbs. Add water and pulse until just combined.

Turn pastry on to a lightly floured work surface and use the heel of your hand to knead until just smooth. Do not overwork pastry. Shape into a disc and wrap in plastic wrap. Place in the fridge for 1 hour to rest or until firm.

Remove pastry from plastic wrap and use the heel of your hand to knead briefly until malleable. Reshape into a disc. Place between 2 sheets of baking paper and use a rolling pin to roll out to a 4mm-thick disc. Place on a tray. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Published in Notebook Magazine

Issue: March 2007

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