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Easy Shortcrust Pastry Recipe - BBC Food

Alternatively using a food processor, put the flour, salt and butter in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.

Shortcrust PastrySBS Food

makes

1

prep

15 minutes

difficulty

Mid

Ingredients

225 g (1½ cups) plain flour

1 good pinch salt

150 g chilled unsalted butter, diced

2-2½ tbsp iced water

This recipe makes enough for a 23cm round tart case, a 24cm square tart case, 10 x 6cm individual tart cases, a 31cm  x 10cm tart case or 24 tartlet cases (1 tablespoon capacity). Instructions Place the flour and salt in a medium mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Sprinkle 2 tablespoons of the iced water over the flour and butter mixture. Use a round-bladed knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers: if it holds together easily, there is no need to add more water. If it doesn't, add the remaining ½ tbsp water and combine. The pastry should be soft but not sticky. Bring the pastry together with your hands and transfer to a lightly floured, cool benchtop. Lightly knead the pastry with your fingertips for about 30 seconds or until smooth and soft. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest.

Baker's tips

• Making ahead - This pastry (and all the variations below) can be made up to 3 days before using. Wrap well in plastic wrap and keep in the fridge. Stand at room temperature for 20-60 minutes (depending on the weather) until softened slightly, enough to roll easily. • Freezing uncooked pastry - Shape pastry into a disc. Wrap well in plastic wrap, then seal in a freezer bag or airtight container and freeze for up to 1 month. Transfer to the fridge to thaw completely (this will take about 1 day). Stand at room temperature for 20-60 minutes (depending on the weather) until softened slightly, enough to roll easily. • Freezing uncooked pastry case/s - Place the pastry cases, still in the tin/s in the freezer until frozen. Either leave in tin/s or remove and seal in freezer bag/s or airtight container/s. Freeze for up to 1 month. Cook directly from the freezer or transfer to the fridge to thaw completely (this will take about 1 day) and blind bake or cook as directed in the recipe.

Lining a tart tin

Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll the pastry into a disc about 3-5mm thick. Always roll from the centre of the pastry outwards and in the same direction, giving the pastry a quarter turn after each roll so that it rolls evenly and doesn't stick to the bench. Be careful not to use too much flour or the pastry will become dry. Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased tart tin with a removable base and then unroll the pastry, being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides, and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry. Chill for 30 minutes.

Blind baking a pastry case

Preheat oven to 200°C. Place the uncooked pastry base in the tart case/s on a baking tray. Prick the pastry base with a fork (about 12 times for a 23cm round case). This will help the pastry case from "bubbling" during baking. Line the pastry case with non-stick baking paper and fill with pastry weights, dried beans or raw rice, making sure they press into the corners. Bake in preheated oven for 15 minutes. Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5 minutes for a partially cooked pastry case or 10-12 minutes for a fully cooked pastry case. Remove the tart case from the oven and cool in the tin on a wire rack, or fill and return to the oven if directed.

Cheat's blind baking

You can blind bake a pastry case without using paper or weights. Simply place the pastry-lined tin in the freezer for 30 minutes. Bake for the total blind baking time. This no-fuss method works particularly well for small pastry cases that are hard to line and weigh.

Making shortcrust pastry in a food processor

This method is simple and super quick. Just make sure you don't overwork the mixture. Put the flour, salt and chilled butter in the bowl of a food processor. Use the pulse button to process until the mixture resembles coarse breadcrumbs. Sprinkle over the water/whisked egg yolk and use the pulse button to process briefly until the mixture just starts to cling together (don't let it form a ball). Turn the dough out onto a lightly floured, cool benchtop. Lightly knead the pastry with your fingertips for about 30 seconds or until smooth and soft. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest. Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest. Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing. Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.All herbs are fresh (unless specified) and cups are lightly packed.All vegetables are medium size and peeled, unless specified.All eggs are 55-60 g, unless specified.

'Quick And Easy' Foolproof Shortcrust Pastry Recipe Ready In Just 10 Minutes

Making shortcrust pastry from scratch can be daunting, but it couldn't be easier with this simple re (Image: Getty)

Whilst using shortcrust pastry from the shop is much less time-consuming, you can't beat the taste of homemade pastry.

It can seem daunting at first, but with a couple of practises you'll be a pro at making pastry for tarts and pies.

The notes of this recipe said: "This is a quick and easy recipe for shortcrust pastry. If you're new to making pastry, you won't believe how simple it can be.

"You can make it by hand or in a food processor. The secret is to handle the pastry as little as possible, and give it time to rest before baking."

This recipe makes around 250g of pastry which will line a 20cm tin and is ready for resting in under 10 minutes.

This pastry can be used for tarts and pies (Image: Getty) Ingredients:

175g plain flour

A pinch of salt

85g butter, cubed

Two to three tablespoons of cold water

Method:

Put the flour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.

Try to work quickly with this mixture to avoid it becoming greasy.

Using a table knife, stir in just enough of the cold water to bind the dough together, starting with one and adding more if needed.

Shorter pastry will have a better texture, although it can be slightly crumbly to work with.

Gently knead the pastry on a clean work surface until it just comes together, handling it as little as possible.

Alternatively, using a food processor, add all the ingredients minus the water, gently pulsing until the fat is rubbed into the flour.

With the motor running, gently add the water until the dough comes together.

Wrap the dough in cling film as before and chill for 30 minutes before using. Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.

If you want to make short shortcrust pastry, add two tablespoons of sugar to the rubbed-in butter and flour mix. You can also add an egg yolk, before adding the water, for extra richness.

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