By The Good Housekeeping Cookery Team 25032021. Shortcrust pastry recipes Probably the most useful and versatile pastry shortcrust is a crumbly pastry that is ideal for both sweet and savoury pies and tarts.

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The instruction how to make Shortcrust pastry.

Cooking shortcrust pastry. Shortcrust pastry a fairly simple pastry just flour butter water and salt are required to make the dough the trick to making this pastry is not to overwork the dough as this will make it tough. We share some of our tips for making the perfect shortcrust pastry and help demystify common pastry problems. Knead gently until smooth.

Process flour salt and butter until mixture resembles fine breadcrumbs. Step 3 Carefully remove dough from blade and turn. Process until dough just comes together.

Only in this way the processed ingredients will be stabilized making the shortcrust pastry elastic and ready to be rolled out. Sugar is added and eggs replace the water for a pastry that is used in desserts. Standard shortcrust pastry makes about 300g 200g plain flour 50g unsalted butter chilled and in smallish pieces 50g lard in smallish pieces cubed about 1 teaspoon fine sea salt cold water to mix.

Once kneaded the shortcrust pastry must be wrapped in plastic film and put it in the refrigerator. If youre concerned by the calorific potency of shortcrust try rolling it really thinly and blind baking until patisserie-crisp. Step 2 Place water into feed tube pusher select LOW and pour water slowly through feed tube until mixture starts to.

Add butter and flour in bowl and select CHOP twice. Sweet shortcrust pastry also comes into this category. Recipe for basic shortcrust pastry.

Method Step 1 Install the chopping blade in the Precision Processor Bowl. Use egg yolk to enrich the flavour and be delicate when adding the liquid binding agent the less liquid used the more crumbly buttery and short the pastry will be. The degree of shortness or crisp.

Add egg yolks and chilled water. Turn out onto a lightly floured surface.

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