Shortcrust Pastry

14 Aug

This pastry is not only tasty but so versatile, it is used for practically everything. From quiche to pies this pastry can do it all! This is a simple family recipe that my mum has been making for years, we all love it in a good pie and the knowledge that there’s always pastry in the freezer is always good!!!

ShortCrust_Pastry

Ingredients:
250g Plain flour
1tsp Salt
110g Butter
70ml Cold water

Estimated time: 40 minutes

Directions:

Weigh your flour, salt and cubed butter into a bowl. Mix these all together until bread crumbs form. This can be achieved either by using a freestanding mixer with a paddle attachment, or by simply rubbing the butter into the flour by hand. Either work and either will do 🙂

ShortCrustPastry

Once the mix has formed breadcrumbs slowly and carefully start to add the cold water. You only want enough to bring the dough together, too much water will give you a sticky dough and it will be so hard to work with!!

ShortCrustPastry1

Once the dough has come to get her empty it out onto the table, knead it together if the dough has not completely formed. Now shape it into a rough square and wrap in cling film.

Place this in the fridge and allow to rest for at least 20 minutes before rolling out to use. At this stage it can also be put in the freezer to be used at a later date which is always handy!!

This pastry should be baked at 170c for about 15-20 minutes depending on the thickness of the pastry. Thicker pastry will take a lot longer to cookthan thin. When the pastry is down it will be a nice golden colour and crisp on top.

ShortCrust_Pastry

There you are, another much used pastry that is so simple to make 🙂 but so useful to know! Hope you like it everyone!

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2 Responses to “Shortcrust Pastry”

  1. My Delicious Indulgence August 15, 2013 at 2:58 pm #

    I made this pastry to go with my salted caramel chocolate tarts but I found that I had to move really fast (almost had to return to the fridge part rolled) . My house is in NW Australia so inthe air conditioning at home it was about 24degrees c. I really loved how it turned out though. So crisp and buttery!

    • justthebasicscooking August 28, 2013 at 5:55 pm #

      I’m really glad it worked for you even with having to keep cooling it! I know that heat can hugely alter recipes, not really something that happens often in England :p the tarts sound amazing though!!!

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