Basic shortcrust pastry
Shortcrust pastry is a basic to master in my opinion. Yes, you can buy a block in the shop (and I do now and again) but it’s quicker to maker, cheaper and tastier.
I live 10min walk away from a supermarket and (aside from the chilling) this can be done in 5min.
I may sometimes buy a block of pastry if I don’t have that chilling time, or if I have run out of butter and need to make something NOW, but the taste just isn’t the same. There is something a bit acidic about bought dough and it’s not as buttery even if they claim to be using butter, it’s just not the same. Don’t get make started on puff pastry…
I don’t put any sugar in the dough on purpose so that it can be used for sweet or savoury pastry regardless. This really is my go to recipe.
Ingredients:
- 220g plain flour
- 100g lightly salted butter (don’t go posh with crystals, that’ll tear your dough)
- 1 egg yolk
- 40ml cold water
Method:
In a large bowl, rub the butter into the flour until sandlike.
Add the egg yolk and quickly incorporate that. Then slowly add the water (it’s easiest when using a KitchenAid or the likes) until the dough is just combined – you may not need all the water. Don’t work the dough too much or it’ll become tough.
The next step really depends on your recipe but, in all likelihood, you will need to refrigerate your dough before baking it.