How to Make Shortcrust Pastry

Step 1

Heat oven to 180 C, 375 F, Gas 5 (if the recipe requires BAKING BLIND the pastry)

Step 2

Mix sieved flour, and sugar or salt (if using) in a large bowl. Add cubes of butter.

Step 3

Rub in fat using the tips of your fingers until the mixture looks like fine breadcrumbs.

Step 4

Aerate the flour by lifting (with your fingertips) the mixture above the bowl and allowing to fall back through the fingers.

Step 5

Once the mixture resembles breadcrumbs, make a well in the middle and start by adding the beaten egg and 1 tablespoon of cold water.

Step 6

Using a metal round-bladed knife, stir the mixture and combine well before adding a further tablespoon of water.

Step 7

Once the mixture starts to go lumpy, use your hand to combine the mixture. Try not to handle the dough too much as it will lose its lightness and crumbliness once cooked.

Step 8

Keep combining with your hand, adding a tiny bit of water as you go if necessary. Don't worry at this stage if you think it's too dry. Your instinct is to add lots more water, but trust me, DON'T! The more you mix it, the dough will come together. Be patient!

Step 9

The ultimate goal is to have the mixture come together into a ball, your bowl should be completely cleaned from pastry, (i.e. it is not sticky and gluey), and the dough should be dry enough it doesn't stick to your hands, and quite stiff.

Step 10

Every brand of flour is different and absorbs liquid at different amounts, so it is difficult to be precise with how much water you will need so add a little at a time.

Step 11

Once your dough is ready you can place in the fridge for 20 minutes to rest, or just continue with your recipe for what you are cooking.

Step 12

Shape the dough into a ball, or whatever shape your dish is. Roll lightly and try not to 'overwork' or roll too much as this will damage the structure of the pastry and you will lose the 'shortness' or crumbliness, plus all that air you were so busy incorporating when you were rubbing in the fat! Roll out the pastry thinly, around 1/2 cm in thickness.

Step 13

To avoid too much rolling, handling and shaping, have your flan dish handy and place it on top of your pastry to check for size.

Step 14

Cooking times will vary depending on what you are using the pastry for. As a rough guide, 8-10 minutes for something small, 20-35 minutes for larger pies, or until the pastry takes on a nice golden brown color. Follow the instructions on the recipe you are making!