BASIC SHORTCRUST PASTRY RECIPE | BBC GOOD FOOD
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Total Time 10 minutes
Prep Time 10 minutes
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, FatContent 14 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.4 milligram of sodium
SHORTCRUST PASTRY RECIPE | JAMIE OLIVER RECIPES
Master this buttery shortcrust pastry recipe and you're halfway to a blinding homemade pie
Total Time 15 minutes
Yield 8
Number Of Ingredients 6
Steps:
- This pastry is perfect for making apple and other sweet pies. Even if you’ve never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you’ll be laughing. The one place where you can experiment is with flavouring. If you don’t fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don’t go overboard with any of these flavours!
- Try to be confident and bring the pastry together as quickly as you can – don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.
- Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
- Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.
Nutrition Facts : Calories 515 calories, FatContent 27.9 g fat, SaturatedFatContent 16.8 g saturated fat, ProteinContent 8.3 g protein, CarbohydrateContent 56.9 g carbohydrate, SugarContent 13.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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