Shortcrust pastry takes less than 10 minutes to make and beats the bought stuff in every way. Make a double batch and freeze the leftover so you can always have pastry on hand.
The basic recipe for shortcrust is 2 parts flour to 1 part fat. You can use butter, shortening, or lard. All have different results but my go to is butter because of the flavour.
For a full tutorial for how to make this Shortcrust Pastry watch the video below.
- 1⅔ Cup | 200g Flour
- ½ tsp Salt
- 2-3 Tbsp Sugar (optional)
- ½ Cup | 1 Stick | 115g Butter
- 2-3 Tbsp Ice Water
- Add the flour, salt and sugar if using to a large mixing bowl.
- Cut the butter into small cubes and add to the mixing bowl.
- Use clean dry hands to rub the butter into the flour until it resembled sand.
- Spoon in a few tablespoons of ice water and mix the pastry with a knife.
- Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
- Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes to rest.
- When you are ready to roll out the pastry, remove it from the fridge and leave for 5-10 minutes to warm up before rolling out.
- Place the pastry back in the fridge for 20-30 minutes before baking at 200 C | 400 F
After kneading the pastry can be placed in the fridge for a week or freezer for 3 months.