How to Make Sweet Short Crust Pastry. Your step by step Guide to mastering sweet pastry with images to show you the way. Packed full of hints and tips.
375g all-purpose plain flour
80g icing sugar
200g unsalted butter, chopped into small cubes
1 egg and 1 egg yolk, beaten
2–3 tablespoons ice cold water
- Sift the dry ingredients, flour, icing sugar and salt into a large bowl. Add the cold, cubed butter into the flour and rub the butter and flour together between your fingers until it resembles a bread crumb consistency.
- Make a well in the centre of the flour and pour in your egg. Using a fork, mix in the egg into the flour.
- Add 2 tablespoons ice cold water and use your hands to bring the dough together. Add more water sparingly if needed.
- Turn the dough out onto a lightly floured surface and press the dough just a couple of times to gather all the crumbs into a ball. Then shape the dough into a disc lightly with your hands. Wrap the dough a couple of times with cling film and refrigerate for 30 minutes minimum.
- Pre-heat your oven to 180C/350F. Once chilled, let the dough sit at room temperature for 20-30 minutes until it is soft enough to roll. On a lightly floured surface, roll out the dough until it’s the thickness of a coin.
- Ensure the dough is rolled out large enough to cover the base, the sides and enough for over-hang of your tart tin. Place the dough into the tart tin and with your fingers gently push the dough onto the sides of the tin into all the grooves. Using a sharp knife, cut the excess dough from the tin.
- Prick the pastry base all over with a fork and then line with greaseproof paper and fill with pie weights all the way up the sides.
- Bake for 15 minutes, then remove the greaseproof paper and pie weights and return the pastry back to the oven. Bake for a further 7 minutes for a par baked pastry shell or for a further 15 minutes until golden brown for a fully baked pastry shell.
1. Ensure you ingredients are cold
2. Don’t over work the dough
3. Story the dough or baked pastry shells wrapped well in cling film in the fridge
4. Freeze dough or baked pastry shells wrapped well in cling film then sealed in a zip lock back for up to one month.
5. Thaw by removing dough or pastry shell from the freezer and allow them to defrost in the fridge (this can take up to one day). Then leave at room temperature for 30 minutes (until the dough is soft enough to roll)
6. This recipe yields x6 11cm fluted tart tins or x1 26cm fluted tart tin (with left over) or enough for a 20cm pie base and top.
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