Basic shortcrust pastry
This basic shortcrust pastry is a versatile foundation for both sweet and savory dishes, made with flour, butter, and egg for a flaky texture. Ideal for pies, tarts, and quiches, it requires chilling to achieve the perfect crispness.
Cook time 0 min
Prep time 125 min
Ingredients:
2 cups all-purpose white wheat flour1/2 cup butter
1 egg
Shortcrust pastry is a versatile and easy-to-make base that can be used in a variety of sweet and savory dishes. Whether you're preparing a delicious pie, tart, or quiche, mastering this basic recipe will provide you with a reliable foundation for countless culinary creations.
Instructions:
- Ensure your butter is chilled. Cold butter is crucial for achieving a flaky texture. Cut the butter into small cubes and return them to the refrigerator until you're ready to use them.
- Lightly beat the egg and set it aside.
- In a large mixing bowl, sift together 2 cups of all-purpose flour. This helps to aerate the flour and remove any lumps.
- Add the chilled, cubed butter to the flour.
- Using a pastry blender or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Work quickly so the butter remains cold. It's okay to leave some pea-sized bits of butter; these will help make the pastry flaky.
- Create a well in the center of the flour-butter mixture.
- Pour the lightly beaten egg into the well.
- Gently mix the egg into the flour mixture using a fork or a spatula until the dough starts to come together. Add a tablespoon or two of cold water if needed, but be careful not to add too much.
- Gather the dough into a ball with your hands. Do not knead the dough; handle it as little as possible to keep it tender and flaky.
- Flatten the ball of dough into a disc, about an inch thick. This will make it easier to roll out later.
- Wrap the dough disc in plastic wrap or parchment paper.
- Refrigerate the dough for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which helps in achieving a crisp, flaky crust.
- Lightly flour a clean surface and your rolling pin.
- Unwrap the chilled dough and place it on the floured surface.
- Roll the dough out from the center outwards, turning it occasionally to keep it in a roughly circular shape. Aim for a thickness of about 1/8 inch (3 mm).
- Carefully transfer the rolled-out dough to your prepared pie dish or tart tin.
- Gently press the dough into the contours of the dish, trimming any excess dough that hangs over the edges. If any cracks form, patch them with the excess dough.
- Refrigerate the dough again for about 10-15 minutes before baking to help it hold its shape.
- Follow your specific recipe for baking times and temperatures if you’re making a pie or tart. Generally, for blind baking (pre-baking), preheat your oven to 375°F (190°C). Line the pastry with parchment paper and fill with pie weights or dried beans.
- Bake for about 15 minutes, remove the weights and parchment paper, and then continue baking for another 5-10 minutes or until the crust is golden and fully baked.
- Allow the pastry to cool before filling as directed in your recipe.
By following these steps and tips, you'll be able to create a delicious and flaky shortcrust pastry that will elevate your baking to new heights. With practice and patience, this basic recipe will become a staple in your kitchen, allowing you to experiment with a variety of fillings and flavors.
Basic shortcrust pastry FAQ:
Chill the dough for at least 30 minutes. This allows the gluten to relax and the butter to firm up, resulting in a crisp, flaky crust.
Aim for a thickness of about 1/8 inch (3 mm) when rolling out your shortcrust pastry to ensure it bakes evenly.
Yes, you can substitute butter with margarine, but keep in mind that the flavor and texture may vary slightly. For best results, use a high-quality margarine.
This recipe typically fits a 9-inch pie dish or tart tin. Adjust the baking time if using a different size.
Store any leftover pastry wrapped in plastic wrap in the refrigerator for up to 3 days or freeze it for up to 3 months. Thaw before use.
Tips:
- Keep all ingredients as cold as possible to ensure a flaky pastry.
- Use a pastry cutter or food processor to blend the butter into the flour more efficiently.
- Do not overwork the dough; handle it as little as possible to prevent it from becoming tough.
- If the dough is too dry and crumbly, add a teaspoon of cold water at a time until it just comes together.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out. This helps to relax the gluten and prevents shrinkage during baking.
Nutrition per serving
10 ServingsCalories 180kcal
Protein 3.71g
Carbohydrates 18g
Fiber 0.75g
Sugar 0.14g
Fat 10g
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