Shortcrust Pastry

I've been testing different quantities of the ingredients for shortcrust pastry. This is where I'm at now, I'm happy with the results the recipe gives. The pastry is light and crumbles nicely. The recipe makes around 8 small tarts or 2 large. I use it for quiches and egg custards.

Ingredients for shortcrust pastry

  • 4 1/2 ounces (130 grams) unsalted butter
  • 7 ounces (200 grams) plain flour
  • pinch of salt
  • 1 medium egg yolk
  • 2/3 tablespoons of water

How to make the shortcrust pastry

Best to use chilled butter. Weigh the flour and tip in to a hand mixing bowl. Weigh the butter then chop into cubes and add to the flour. Using your finger tips pick up butter and flour then rub your finger on each hand together to sprinkle the mixture back into the bowl. Repeat until you've got what resembles breadcrumbs.

Add the egg yolk and two tablespoons of water, then using one hand grab gently the mixture and turn. Repeat until it comes together into a ball. Press down with your palm and notice if there are large cracks appearing or not. If yes and another tablespoon of water and mix again. If not it's good. Pop in a food bag and allow to rest in the fridge for at least half an hour.

Grease the quiche tin, flour your work top and take the pastry out of the fridge. Roll out so that it's nice and thin, less than a pound coin lying down, but still manageable. Place the pastry in the tin, crimping to the sides, prick the base with a fork to release steam when it bakes.

If the recipe you are using requires blind baking you will need to line with baking paper and fill with ceramic beans then blind bake for 20 or so minutes until golden in a 190C oven. Allow to cool before touching the beans, they'll be hot.