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.
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Jannat Tasmin
[email protected]This recipe is a bit more time-consuming than some others, but it's worth the effort. The crust is amazing!
The man that got his email back
[email protected]This is my go-to shortcrust pastry recipe. It's always reliable and produces a delicious crust.
Naim Hossin
[email protected]I've tried several shortcrust pastry recipes before, but this one is by far the best. The crust is always flaky and delicious.
ISAAC Black empire
[email protected]I'm not much of a baker, but even I was able to make this recipe successfully. The instructions were clear and easy to follow.
Harisharan Bhandari
[email protected]This recipe is a keeper! The crust was flaky and tender, and the filling was creamy and flavorful. I will definitely be making this again.
Gurami Molashvili
[email protected]A little more work than I expected, but the results were worth it. This is the best shortcrust pastry recipe I've tried.
Jayla reynolds
[email protected]Just made this and it turned out wonderfully. I used a store-bought pie filling and it worked perfectly.
INNOCENT KEITH
[email protected]I made this recipe for a potluck and it was a huge success! Everyone raved about the crust and the filling. I'm so glad I found this recipe.
DabCat6481
[email protected]Easy to follow recipe with great results! Thank you.
Dekhuwait Samuel
[email protected]Yum! This recipe was a hit with my family. The crust was perfectly golden and the filling was delicious. I will definitely be making this again soon.
Ronda Desravines
[email protected]This was such a flaky and buttery crust! I love that it's a no-fail recipe, and I know I'll be using it for all my future pies and tarts.