Shortcrust pastry is a type of pastry dough made primarily from flour, fat (like butter or shortening), and a small amount of liquid (like water or egg). It's characterized by its crumbly, tender, and slightly flaky texture when baked. Shortcrust pastry is versatile and can be used for both sweet and savory dishes, such as pies, tarts, and quiches.
INGREDIENTS
- 8 oz All purpose flour, sifted
- 4 oz Butter, softened
- 3 oz Sugar
- 1 Egg
- 1 tbsp n approx Cold water
DIRECTIONS
- Mix together the sifted flower, butter and sugar. Make sure you do this by hand. It's pretty quick.
- Add in the egg. Mix it up well with a spatula.
- Add the water and mix it all in.
- Form into a ball, wrap it up in plastic wrap and put in the refrigerator until you're ready to use it. Make sure it gets at least a couple of hours time to cool so it's nice and firm.
Here we have an easy but a bit more involved version. This uses whole milk instead of water.
Lasty, here is a version using the food processor.
