See Also: Shortcrust pastry(recipes)
shortcrust pastry(dictionary)
Rich Shortcrust Pastry(recipes)
Vegan sweet shortcrust pastry(recipes)
Citrus tart with rich shortcrust pastry(recipes)
shortcrust(dictionary)
pastry(dictionary)
pastry(dictionary)
Puff pastry(recipes)
Filo pastry(recipes)

Shortcrust pastry (recipes)




Makes 6oz, lines a 16cm tin



Preparation time

less than 30 mins



Cooking time

no cooking required

















Ingredients



125g/4oz plain flourpinch of salt55g/2oz butter, cubed30-45ml/2-3 tbsp cold water



Method



1. Put the flour and salt in a large bowl and add the cubes of butter. 2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.3. Using a knife, stir in just enough of the cold water to bind the dough together.4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.5. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.6. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.7. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.







Other ways:




Probably the most useful and versatile pastry, shortcrust is a crumbly pastry that' s ideal for pies and tarts. The degree of ' shortness' , or crisp crumbliness, depends on the amount and type of fat incorporated into the flour and the way in which the pastry is handled.Shortcrust pastryRich shortcrust pastry