Some people are frightened off when they think about making Shortcrust pastry, they think its far too difficult to make but trust me it isn’t. The hardest part of making pastry is keeping it cold especially if you have naturally warm hands like mine. There are ways of overcoming that problem by using utensils. I usually pop mine in the fridge for an hour or so to get them cold before I start.
This recipe is so versatile and can be used for making sweet pastry and savoury pastry. If you want to make things like apple pie or mince pies you would add powdered icing sugar. If you want to make things like steak pie or chicken pie you would add salt instead, making it a savoury shortcrust pastry.
My friend always says “why make your own when its cheaper and easier to buy it” At least if you make your own you know exactly what has gone in to it and where it has been. It may take me more time and cost me a little more but its homemade and that gives me a feeling of pride knowing that I made it from scratch.
Shortcrust Pastry Ingredients
- 250g plain flour (pop this in to the freezer and hour before you need it)
- 125g of unsalted butter from the fridge (cut in to small cubes)
- 1 large egg (chill the egg for at least an hour in the fridge)
- 1-2 tbsp of iced water (you might need more depending on where you live and the flour that you use)
- If you are making sweet pastry add 5 tbs of icing sugar/powdered sugar
- If you are making a savoury pastry add 1 tsp of salt.
You can omit the egg and add more water if you are sensitive to eggs.
Method
This part can be made in a food processor.
- Put the flour in bowl or your food processor with the salt OR sugar and add the cold butter. If you’re doing it by hand, rub the flour and butter together or pulse a few times in your processor until it resembles fine breadcrumbs.
- Lightly whisk the egg and add to the flour and stir in. Slowly start adding the water, I find this part easier by hand as i can feel the dough, making sure i don’t add too much. You don’t want it too wet, just enough to bring it together and hold its shape.
- Wrap in cling film and chill in the fridge for at least an hour.
