Shortcrust Pastry

 

I know that making pastry is something that fills a lot of people with dread  But honestly if you follow this method you shouldn’t have any problems

TIPS

  • If you make pastry in the food processor it’s quick and providing you pulse the mixture in short bursts it avoids the pastry getting overworked (or the need for cold hands!)
  • Using milk to bind the pastry together rather than water (or you could use egg), and resting the dough in the fridge before rolling out, helps stop any shrinkage whilst baking
  • Leave an overhang  of pastry if you are making a tart shell and trim it only after baking helps to ensure a perfect sized case every time
  • Placing a baking sheet in the oven does away with any chance of soggy bottoms
  • If you need to blind bake, pricking the pastry over with a fork and using a crumpled greaseproof paper and baking beans keeps the pastry flat

So gather your courage and give it a go   Now you know the whys and wherefores of pastry making you should have no problems

NB I always make double the amount and keep a lined flan tin well wrapped in the freezer and bake from frozen to make life easy

Ingredients (makes a 23-25cm pastry case)

  • 125g plain flour
  • 60g butter, cubed
  • 2-3 tbsp milk

Method

  1. In the food processor put in the flour and butter Pulse until the mix forms breadcrumbs.
  2. Add the milk (or egg) and pulse again until pasty starts to come together.
  3. Turn out pastry, bring together in ball, cover in clingfilm and leave to chill in fridge for 25-30 mins
  4. Turn oven to 180c and put in a baking sheet to heat
  5. Line a buttered and floured loose-bottomed 23-25cm flan tin with the dough, allowing pastry to hang over edges
  6. Prick pastry all over with fork. Cover the pastry with greaseproof paper and fill with baking beans
  7. Bake for 10 mins before removing paper and beans and returning case to oven for a further 10 mins to brown
  8. Put tart shell onto wire rack to cool trimming off any pastry overhang immediately so you get a smooth edge
  9. Pip tart shell out of tin leaving tart on bottom disc and continue to allow pastry to cool

kitchen-scale-weighing-baking-cooking-46170

3 Comments

  1. This pastry looks so rich and supple. I’m saving the recipe Rosie! I took a pie making class at a big store here and they used the food processor to make the dough– great idea! You are so talented! thanks thanks. xo

    • Lickthespoon says:

      I nearly always use a food processor for pastry. Great idea for the store to do a pie making course. Sounds as though you enjoyed it. Was it all sweet pies or were there savoury ones too?

      • HI Rosie!! They were all sweet pies– He had a couple made ahead, and then did two more on the spot. We got to taste them all– It made me want to run home and make a pie! I’m pinning your pastry recipe– looks great! hugs from here!

Leave a Reply to Rhonda Sittig Cancel reply