Basic Shortcrust Pastry
The go-to shortcrust pastry you will soon memorise!
Equipment
- 1 Food processor Optional
- Rolling Pin
- Electronic digital scales
Ingredients
- 225 grams Plain Flour [ 8 ounces] T45 OR American Cake Flour
- 100 grams Cold Butter, diced [ 3 1/2 ounces]
- 1 Medium egg yolk save the egg white for other uses
- 45 ml Water [Note 1] - 3 Tablespoons Keep this ready on the side
- Pinch of Salt Optional
Instructions
- Gather and weigh your ingredients
- Sift the flour into a large bowl OR the bowl of a food processor
- Add the butter and rub in with your fingers until mixture resembles fine breadcrumbs.. OR into the bowl of the food processor and pulse until incorporated and the mix looks like breadcrumbs.
- Stir in the pinch of salt, egg yolk, then slowly add the water and mix until a firm consistency [you may not need to use all the water]
- Knead the dough briefly and gently on a floured surface [do not overdo this]
- Wrap in clingfilm and put in the fridge for 30 minutes or overnight
- Remove from the fridge at least 10 minutes before you start working. Sprinkle some flour on your work surface and roll out the dough to whatever size you require and follow the recipe for filling your tart or pie.
Notes
Note 1. You will most likely not need all the water. Literally just add enough to pull the mixture together. Note, the more water content, the less flaky the end resut will be.