How to make Shortcrust Pastry

Dough
Cool hands make good “short” and crisp pastry.Always use your fingertips, and don’t overwork the pastry, otherwise it will become tough. Wash your hands in ice-cold water (then dry them) before starting to rub in the fat. Keep all ingredients cool before starting, especially the butter. A good tip is to measure out all the ingredients, and cut the butter into cubes, then sit everything in refrigerator for 1 hour before starting. Measure ingredients accurately, as baking is a science, and it won’t work without the correct quantities.

The less liquid, the better the pastry. Be careful when adding water; do so a little at a time.

Too much, and the pastry will be tough and may shrink from the edges of the pan when baked. Make sure the water is ice-cold.

Don’t add too much flour when dusting the work surface or rolling pin, as it will dry out the pastry.Chill the pastry dough, if time permits. It will make it easier to roll.

Make easy and perfect shortcrust pastry. This Shortcrust recipe is the best and most versatile pastry, suitable for both tarts and pies.

Step 1
Sift 8 oz (225g) of plain flour into a large bowl, and add a pinch of salt. Cut 4½ oz (125g) of butter into cubes, and add to the flour.

Step 2
Rub the butter lightly into the flour using your fingertips, lifting it as you go. For light pastry you want as much air in it as possible. Continue rubbing the mixture in until it resembles fine bread crumbs.

Step 3
Add about 2 tablespoons of cold water and, using a blunt knife or a pastry blender, bring the pastry together.

Step 4
Gather the pastry together into a ball using your fingertips. It should come away from the sides of the bowl easily. If it is too dry and crumbly, add a sprinkling of water until it comes together. Cover the pastry with plastic wrap, and let rest for 30 minutes in the refrigerator.