Homemade English Shortcrust Pastry

Ingredients

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 1/2 tsp salt 1/2 tsp salt
• 60ml (1/4 cup) ice-cold water 60ml (1/4 cup) ice-cold water

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 14g, 9g
• Carbohydrates (total, sugars): 17g, 0.5g
• Protein: 2g
• Fiber: 0.5g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt.
2. 2.
   Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
3. 3.
   Gradually add the ice-cold water, a little at a time, and mix until the dough comes together. Be careful not to overmix.
4. 4.
   Transfer the dough onto a lightly floured surface and gently knead it into a smooth ball.
5. 5.
   Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. 6.
   Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface to your desired thickness.
7. 7.
   Use the rolled-out pastry to line your pie dish or tart tin, trimming any excess.
8. 8.
   Prick the base of the pastry with a fork and refrigerate for another 15 minutes before baking.
9. 9.
   Preheat the oven to 190°C (375°F).
10. 10.
    Line the pastry with parchment paper and fill it with baking beans or pie weights.
11. 11.
    Blind bake the pastry for 15 minutes, then remove the parchment paper and baking beans.
12. 12.
    Return the pastry to the oven and bake for an additional 10-15 minutes, or until golden brown.
13. 13.
    Remove from the oven and let it cool before filling with your desired ingredients.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed before incorporating it into the flour. This will help create a flaky texture in the pastry.

Tips & Tricks

• For an extra flaky pastry, freeze the cubed butter for 15 minutes before incorporating it into the flour.
• Handle the dough as little as possible to prevent it from becoming tough.
• If the dough feels too dry, add a little more ice-cold water, a teaspoon at a time, until it comes together.
• To prevent the pastry from shrinking during blind baking, line it with parchment paper and fill it with baking beans or pie weights.
• For a sweeter pastry, add a tablespoon of sugar to the flour mixture.

Serving advice

Serve the English Shortcrust Pastry as a base for savory pies, quiches, or tarts. It can also be used to create sweet treats like fruit pies or custard tarts.

Presentation advice

When presenting your dish, ensure the pastry is golden brown and has a crisp texture. Garnish with fresh herbs or a dusting of powdered sugar, depending on the type of filling.