Shortcrust Pastry

Pies and tarts always taste better behind made-from-scratch shortcrust pastry.

The ingredient of Shortcrust Pastry

• 265g 1 3 4 cups plain flour
• 125g chilled butter chopped
• 1 egg yolk lightly whisked
• 2 tsp iced water
• plain flour extra to dust

The Instruction of shortcrust pastry

• place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs only use chilled butter for a short textured pastry warm butter will heat occurring the flour and lengthen the gluten resulting in a tough pastry
• mount up the egg yolk and water and process until dough just starts to come together dont overprocess as this will anew once again lengthen the gluten making the pastry shrink and become tough
• viewpoint the dough onto a lightly floured surface and knead lightly until just smooth change into a disc cover behind plastic wrap and place in the fridge for 30 minutes to rest
• preheat oven to 200c roll out the pastry on the order of a lightly floured surface to a 3mm thick disc line a round 23cm base measurement fluted acid tin in the same way as removable base considering pastry and trim any excess use a paring knife or control manage the rolling attach over the edges of the tin to cut off any excess pastry place in the fridge for 15 minutes to rest
• cover the pastry base subsequent to baking paper its best to use paper that has been scrunched up and flattened out as it will fit into the corners of the pastry base more easily and fill gone pastry weights rice or dried beans place going on for a baking tray and bake in preheated oven for 10 minutes
• sever the paper and pastry weights rice or beans and bake for a further 10 minutes or until golden remove from oven

Nutritions of Shortcrust Pastry

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