Discover ways to make do-it-yourself candy shortcrust pastry with simply 4 primary substances. This easy recipe presents a pleasant, buttery pastry excellent for pies, tarts, and different desserts.
With a 5-minute prep time and a foolproof methodology, you’ll by no means return to store-bought once more!
Take your desserts to a scrumptious new degree with our do-it-yourself candy shortcrust pastry recipe. It is so easy to make and the pie crust is ideal for candy tarts and candy pies like apple pie, lemon meringue pie, pecan pie, mince pies and extra! Flaky, melt-in-your-mouth pastry has by no means been simpler.
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Why You are Going To Love This Shortcrust Pastry
This candy shortcrust pastry is a game-changer. Not solely is it extremely versatile and scrumptious, nevertheless it additionally:
- Making your individual pastry tastes significantly better than store-bought variations
- This straightforward recipe requires solely 4 primary substances: flour, sugar, butter, and water
- It’s an inexpensive different to pre-made pastry
- Will be frozen for future use—wrap it in plastic or cling movie and freeze it for as much as a month
- It’s straightforward to make utilizing both standard strategies or Thermomix
What You Want
Making candy quick crust pastry is straightforward and inexpensive. Right here’s every thing it is advisable get began:
Be aware: Scroll to the recipe card on the backside for the substances portions and full detailed methodology.
- Plain Flour (often known as all-purpose flour)
- Caster Sugar (or superfine sugar)
- Chilly Butter (both salted or unsalted)
- Iced Water (chilly water is essential for reaching a clean dough)
And that is it!!
Tools Required
When you can combine this dough by hand, utilizing a meals processor or Thermomix makes it a lot faster and simpler. Right here’s what you’ll want:
- Mixing Bowl or any massive bowl
- Meals Processor or Thermomix (non-obligatory, however extremely advisable)
- Rolling Pin
- Pie Tin, Pie Pan, Tart Pan or Tart Tin (ideally with a detachable backside for simple removing)
Step By Step Directions
This straightforward shortcrust pastry recipe will be ready in only a few steps. Whether or not you’re utilizing a meals processor or working by hand, comply with these easy instructions for an ideal pastry.
Be aware: Scroll to the recipe card on the backside for the substances portions and full detailed methodology!
Step 1 – Course of The Dry Components
Step one is to mix the flour, sugar, and chilly butter in your meals processor and pulse till the combination resembles effective breadcrumbs.
For those who’re mixing by hand, rub the butter into the flour and sugar utilizing your fingertips.
Step 2 – Add Water
Slowly add iced water and blend on low to medium velocity till a dough types. If the combination appears too dry, add a little bit further water till the dough holds collectively.
Step 3 – Knead Pastry
Flip the dough out onto a calmly floured floor and knead gently till it types a clean ball.
Wrap the dough in plastic wrap and refrigerate for not less than half-hour to relaxation.
Step 4 – Roll Out The Dough
As soon as the dough has rested, roll it out on a calmly floured, clear work floor to a thickness of about 3mm.
For those who’re making a pie or tart that requires each a high and backside layer of pastry, divide the dough into two parts and roll every individually.
Step 5 – Bake
Fastidiously drape the rolled-out dough over your tart tin or pie dish.
Bake the pastry in a preheated oven for roughly 20 minutes or till calmly golden.
NOTE: For those who’re not including the pie/dessert filling instantly, then blind bake the candy shortcrust pastry base. See Notes on Blind Baking under.
Skilled Ideas
- For finest outcomes, all the time use very chilly, full-fat butter. Chilly butter helps forestall the pastry from turning into greasy and ensures a flaky texture.
- For those who’re making savoury shortcrust pastry, merely omit the sugar—there’s no want for a substitute.
- Hold every thing chilly throughout preparation. Chill your butter till you’re prepared to make use of it and add ice cubes to the water to maintain it chilly.
- Earlier than rolling the dough, enable further time to chill it so the butter can agency up, leading to a superbly flaky pastry. When prepared, let the dough sit for 5-10 minutes to stop cracks when rolling.
- Use a little bit flour in your rolling pin and work floor to stop sticking. Roll the dough to about 3mm thick and guarantee it’s about 4cm wider than your tart tin (extra if the tin has deep sides). Raise the dough utilizing a rolling pin for simple positioning.
- You’ll be able to freeze raw candy shortcrust pastry—simply wrap the dough in plastic and freeze for as much as a month. Thaw earlier than utilizing.
How To Blind Bake Pastry
Blind baking is a way the place the pastry is partially baked earlier than including the filling. This ensures the bottom holds its form, prevents sogginess, and produces a superbly flaky, golden crust.
- To blind bake, roll out the chilled dough and press it into your tin.
- Cowl the pastry with baking paper and fill with ceramic baking beads, rice, or lentils to weigh it down.
- Bake for about 10 minutes, take away the weights and paper, and proceed baking for an additional 10 minutes till the bottom is golden and agency.
- Then add your filling and high pastry (if wanted), and bake till totally cooked.
FAQs
Whereas butter provides the perfect taste and flakiness, margarine can be utilized in a pinch. Nevertheless, it could end in a barely totally different texture and style.
Sure! You may make and refrigerate the dough for as much as 3 days or freeze it for as much as a month.
Let the dough sit at room temperature for 5-10 minutes earlier than rolling. It will forestall cracks.
Chill the dough totally earlier than baking and use baking weights whereas blind baking to assist preserve the form
Sure, you possibly can substitute common flour with a gluten-free flour mix, however the texture might range barely.
As soon as you’ve got made your individual candy shortcrust pastry, you may by no means be capable of return to store-bought pastry once more! Here is a number of of my favorite delicious recipes for utilizing do-it-yourself shortcrust.
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How To Make Candy Shortcrust Pastry
Discover ways to make deliciously candy shortcrust pastry – it is really easy! Simply 4 primary substances and 5 minutes prep time… it could not be any less complicated!
Print Pin FeeServings: 1 serves
Energy: 2125kcal
Forestall your display screen from going darkish
Directions
Standard Technique
Place the flour, sugar and butter right into a meals processor and course of it till it resembles effective breadcrumbs.
Slowly including the iced water till a clean dough types (add a little bit further iced water if the combination is simply too crumbly).
Knead the dough right into a ball on a calmly floured floor.
Wrap in plastic wrap and place it into the fridge for not less than half-hour.
Whenever you’re prepared to make use of your dough, roll it out on a calmly floured floor with a rolling pin till it’s 3mm thick.
For those who’re making a pie or dessert that has each a pastry backside and high, it is best to divide your dough into 2 and roll them out individually.
Bake the pastry in an oven preheated to 180 levels celsius for roughly 20 minutes or till calmly golden and crisp.
Please word that in case you’re not including the pie/dessert filling instantly, place a sheet of baking paper over the underside of the pastry and fill with baking weights or rice (raw) earlier than inserting into the oven. Take away the paper and weights midway by the baking time.
Thermomix Technique
Place the flour, sugar and butter into the TM bowl and blend for 10 seconds on Pace 6 (or till it resembles effective breadcrumbs).
Add the iced water and knead for 1 minute on Interval velocity, or till the dough comes collectively (add a little bit further iced water if the combination is simply too crumbly).
Knead the dough right into a ball on a calmly floured floor.
Wrap in plastic wrap and place it into the fridge for not less than half-hour.
Whenever you’re prepared to make use of your dough, roll it out on a calmly floured floor with a rolling pin till it’s 3mm thick.
For those who’re making a pie or dessert that has each a pastry backside and high, it is best to divide your dough into 2 and roll them out individually.
Bake the pastry in an oven preheated to 180 levels celsius for roughly 20 minutes or till calmly golden and crisp.
Please word that in case you’re not including the pie/dessert filling instantly, place a sheet of baking paper over the underside of the pastry and fill with baking weights or rice (raw) earlier than inserting into the oven. Take away the paper and weights midway by the baking time.
Notes
- Use full fats butter that may be very chilly. Chilled butter will cease the pastry from turning into greasy.
- For savoury shortcrust pastry, merely omit the sugar (there isn’t any want to switch it with something).
- Attempt to maintain your entire substances chilly throughout the complete preparation course of. Hold the butter chilled till you are prepared to make use of it. Add ice to water to sit back it even additional.
- Chill the dough earlier than utilizing it – this permits the butter to turn out to be agency once more.
- Take away the dough from the fridge and depart it for 5-10 minutes earlier than rolling it out (this may cease the perimeters of the pastry from cracking once you roll it out).
- Add a little bit flour to your rolling pin and board when rolling out the dough (to cease it from sticking).
- Roll the pastry out about 3mm thick, and 4cm (1.5 inches) wider than the tart tin you’re lining, and even bigger if the tin is deep sided.
- Drape the pastry over the rolling pin to elevate and enable you to place it over the tin.
- For those who’re not including the pie/dessert filling instantly, then blind bake the shortcrust pastry base.
- Raw candy shortcrust pastry will be frozen – simply wrap a ball of dough in plastic wrap and pop within the freezer for as much as one month. Enable to thaw and it is prepared to make use of!
- Blind baking is the method of par-cooking pastry earlier than including filling and persevering with to cook dinner. This retains the pastry in form when filling is added, stops the pastry from going soggy.
- To blind bake – roll the chilled dough out and press into the baking tin. Press a chunk of baking paper (greaseproof paper) onto the highest of the pastry. Fill the bottom and sides with ceramic baking beads (will be bought from supermarkets or kitchenware shops). For those who don’t have baking weights, you need to use raw rice or lentils as an alternative.
- Blind bake the pastry for about 10-Quarter-hour then take away the weights and parchment paper and proceed to bake till base is agency and calmly golden.
- When able to fill the pie base, add the filling and high pastry (if protecting your pie) and bake till the filling is cooked and the highest pastry is golden.
Vitamin
Energy: 2125kcal | Carbohydrates: 227g | Protein: 27g | Fats: 124g | Saturated Fats: 77g | Ldl cholesterol: 323mg | Sodium: 1076mg | Potassium: 304mg | Fiber: 7g | Sugar: 37g | Vitamin A: 3750IU | Calcium: 73mg | Iron: 11.6mg
