Short Crust Pastry
Shortcrust pastry is a type of pastry often used for the
base of a tart, quiche or pie. It does not puff up during baking
because it usually contains no leavening agent. It is possible to
make shortcrust pastry with self-raising flour, however. Shortcrust
pastry can be used to make both sweet and savory pies such as apple
pie, quiche, lemon meringue or chicken pie.
500gm flour (soft)
250gm margarine or butter
3 tbsp cold water (approx)
Pinch of salt
1. Sieve the flour and salt into a mixing bowl.
2. Rub the fat in to a sandy mixture.
3. Make a well in the centre and add the cold water.
4. The paste should be fairly firm. Add more water if necessary to
bind the mixture.
5. Try not to over work the pastry.
6. Leave in a refrigerator to cool and to soften.
7. Roll the pastry out to about 5cm using a rolling pin for the
8. To avoid the pastry sticking to the table surface or to the
rolling pin, sprinkle both sides of the dough generously with flour.
Short Crust pastry 2
225g plain flour
150g cold butter, diced
1/4 tsp salt
25g castor sugar
approximately 2 Tbsp ice water
1. Sift flour and salt into a mixing bowl. Cut butter into flour
with a pastry cutter until mixture resembles fine breadcrumbs.
2. Stir in sugar and add enough water to form a firm dough. Knead
lightly then wrap pastry in a plastic bag and chill it in the
refrigerator for 30 minutes.
3. Roll out pastry between two sheets of plastic wrap to fit a 23cm
springform pie tin. Peel off top layer of plastic from the pastry
then gradually and carefully ease the pastry into the tin. Peel off
remaining plastic and trim the edges neatly.
4. Prick the base with a fork and chill in the refrigerator for
20-30 minutes. Bake blind, covered with foil and filled with beans
at 180°C for 15 minutes. Cool on a wire rack
Short Crust Pastry 3:
250 g plain flour
114 g sugar
114 g unsalted butter
Pinch of salt
2 eggs, beaten
A little milk
1. Sieve the flour and salt together and then mix in the sugar.
2. Make a well in the centre of the flour and cut in the butter. Rub
the mixture with fingertips until well mixed.
3. Add the beaten egg a little at a time and mix to a smooth dough.
Let it rest in the fridge for about 10-15 minutes if it gets too
soft to handle.
4. Roll out dough 1/2cm thick on a floured board and cut out “lids”
for individual pies.
5. Then fold up excess pastry and roll out again and cut rounds to
fit pie or patty tins.
6. Line the patty tins with this pastry and fill with mincepie
7. Brush some milk on the pie edges and seal with the lids.
8. Bake in the centre of a hot oven 190-200 deg.C for 20 minutes or
9. Remove from oven when done, cool slightly and sprinkle with extra
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