Shortcrust Pastry Recipe
This is a very easy recipe for shortcrust pastry! It can be prepared ahead and stored in the fridge for a later use, if needed. The pastry will become pretty hard but if you leave it for 15 – 30 minutes at a room temperature, it will become softer – ready to be rolled out!
Shortcrust pastry is very easy to make and most importantly it tastes amazing! This pastry is great for making tarts, pies, galettes or biscuits. I love this pastry a lot!
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So lets get baking!
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Ingredients:
225g (8oz) Plain Flour
100g (3.5oz) Unsalted Butter
40g (1.40oz) Caster Sugar
3 Tablespoons Water
1 Egg Yolk (optional)
Directions:
In a large bowl sift the flour and add sugar. Mix with your hand. Throw in cold butter (cut into cubes) and using your hand work the butter into the flour mix until you get crumb-like texture.
Add the egg yolk and a bit of water. Mix. Add the rest of the water in a few stages, using your hands to mix the ingredients around until you form a ball. Don’t overwork the dough.
Cover the bowl with cling film and place in your fridge for 30 minutes. You can also wrap the pastry in a cling film, if you don’t have enough space in the fridge!
Half hour later the pastry is ready to be used!
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