Easy Shortcrust Pastry

November 22, 2008

Once you discover just how easy it is to make your own shortcrust pastry you will never want to buy frozen pastry ever again! It is almost 11pm here and it took me about 15 minutes just before to quickly whip some up.

I have a hankering for some pie, and shortcrust pastry is the best for pies and tarts. I’m thinking a free-form fruit pie like apple, or mixed berries. Stay tuned for that recipe tomorrow! But first, the pastry!

Shortcrust Pastry

1 2/3 cups plain flour
125g butter, chopped
1 egg

Combine the flour and the butter with a pinch of salt in a food processor and pulse until the mixture resembles bread crumbs. Whisk the egg with 1 tbs of chilled water. Now if you have one of those fancy processors where you can add ingredients into it while the motor is running do this with the egg. However, if you’re like me and have a very basic processor; turn out the flour mixture into a bowl.

If you’ve mixed the egg into the food processor, pulse until the mixture forms large clumps but don’t let it form a ball.

If you have combined the egg with the flour mixture in a bowl, just mix with your hands until it has formed a ball. Don’t knead it like you would a pizza dough otherwise the pastry will become chewy, not nice and light.

Wrap the pastry in cling-wrap and store in the fridge overnight or for at least 2 hours.

And there you have it! Quick and simple homemade shortcrust pastry!

What’s great about this recipe is that the variations are endless… you could add some grated cheese to make a savoury pastry and make mini savoury tarts… ohh I’m getting too hungry for this time of night! I better just publish this post before I get the idea to raid the fridge…