Delicate Shortcrust Pastry Recipes
BASIC SHORTCRUST PASTRY
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
Time 10m
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, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
SHORTCRUST PASTRY
Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons.
Provided by ImPat
Categories Dessert
Time 10m
Yield 1 9, 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
- Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
- Gradually add water until dough becomes a ball.
- Remove and wrap in cling wrap and refrigerate for 30 minutes before using.
OLD-FASHIONED SWEET SHORTCRUST PASTRY
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 flavoring. 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 flavors! 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. PS. You can also make this pastry using a food processor
Provided by Jamie Oliver
Categories dessert
Time 50m
Yield about 2 pounds
Number Of Ingredients 7
Steps:
- Sift the flour from a height onto a clean work surface and sift 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 flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until 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 plastic wrap and put it into the refrigerator to rest for at least half an hour.
SHORTCRUST PASTRY
Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.
Provided by Joanna
Categories Desserts Pies 100+ Pie Crust Recipes
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
- Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Use pastry for tarts, pastries, quiches, or other savory goodies.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 18 g, Cholesterol 56.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.5 g, Sodium 83.2 mg, Sugar 0.1 g
SHORTCRUST PASTRY
This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.
Provided by Food Network
Categories dessert
Time 50m
Yield makes 1 (14 ounce) crust
Number Of Ingredients 4
Steps:
- Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
- If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
- Variations:
- Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
- Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.
THE EASIEST SHORTCRUST PASTRY
This was given to me by my aunt, a prolific baker. I've used it for years, in savoury and sweet pies and it is always great.
Provided by Sonja South Africa
Categories Dessert
Time 12m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Simply mix together the ingredients and press into a pie dish.
- If you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180°C.
- To use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180°C.
- For a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
- For extra flavour, add 2 tablespoons grated coconut to the pastry mixture.
Nutrition Facts : Calories 1301.3, Fat 93.3, SaturatedFat 58.5, Cholesterol 244, Sodium 656.3, Carbohydrate 103.8, Fiber 3.4, Sugar 8.8, Protein 13.9
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