Simple Shortcrust Pastry is so simple even I can do it. The taste of homemade pastry is a lot better than shop brought. Also, you can make the quantity you need, when you need it. Shortcrust Pastry is perfect for the bases of pies, tarts and quiches. This recipe is ideal in Bakewell Tarts, Pumpkin Pie and Egg and Bacon Quiche.
Simple Shortcrust Pastry
A simple essential for any cook. Saves money and tastes so much better.
Equipment
- 1 food processor
- 1 dish/tin loose base one if you are going to remove pir/tart/quiche from tin prior to serving.
- 1 Rolling Pin
Ingredients
- 225 g plain flour
- 1 large eggs free range
- 125 g unsalted butter room temperature
- 1 tbsp water
Instructions
- Preheat the oven to 390F/200C/180 Fan/Gas Mark 6
- Making the pastry is very simple.
- Carefully measure the ingredients and place the flour and the room temperature butter into the food processor and blitz until the mixture looks like breadcrumbs.
- Add the egg and the water and continue to blitz until the new mixture comes together into a dough.
- Sprinkle a little flour onto a clean work surface and roll the pastry gently.
- With these quantities, you can line an 11in (28cm) dish/tin.
- When the tin is lined, prick the base with a fork to prevent steam build up and put int the fridge for at least 15-20 minutes.
- When ready to cook the pastry, carefully line the pastry with parchment/baking paper and fill with baking beans (available in most supermarkets and very useful). Place in the oven and bake for 15 minutes.
- Remove from the oven and remove the baking bean and paper (Caution Very hot).
- Put back in the oven for another 5 minutes.
- After that the pastry base is ready for your quiche, pie, tart etc.
Tried this recipe?Let us know how it was!
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