EASY SHORTCRUST PASTRY
Easy and tasty recipe for shortcrust pastry. Using the food processor makes it faster and easier.
Provided by chris210
Time 10m
Yield Makes Piece
Number Of Ingredients 4
Steps:
- Place the bowl and butter into the fridge to make it cold. This is REALLY important
- Throw flour, butter and salt into the food processor and blitz for 15-20 seconds until it is a soft fine breadcrumb texture. You dont NEED a food processor and can use your fingertips like your gran used to, but make sure you hands are ice cold first.
- Pour mixture into the cold bowl, make a well in the centre and add around 3/4 (75ml) of the water. With fingers like a claw, turn the pastry mix in the bowl. Get in and twist, mopping up all the dry ingredients. Add the rest of the flour and continue twisting together until the mixture is a lump.
- lightly flower the board and place pastry on top. Push it together and gently kneed it. until it has a soft texture when pinched.
- Cover with clingfilm, place back into the bowl you used earlier and place in the fridge. Ready to take and use whenever you need it (preferably for a stake and ale pie that afternoon).
FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD)
This foolproof recipe allows you to make flaky shortcrust pastry in seconds by using a food processor. Sweet, savory, and whole-wheat variations included!
Provided by Marie Asselin, FoodNouveau.com
Time 1h10m
Number Of Ingredients 5
Steps:
- Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.
- Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
- Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
- If you're making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.
- You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.
- Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling.
QUICHE CRUST / SHORTCRUST PASTRY FOR PIES
Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse.Inactive chill time: 1 hour. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people).
Provided by Nagi | RecipeTin Eats
Time 50m
Number Of Ingredients 4
Steps:
- Place flour, salt and butter in a food processor.
- Pulse 10 times or until it looks like breadcrumbs.
- With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
- Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
- Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
- Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
- Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
- Gently roll the pastry so it wraps around the rolling pin.
- Unroll it over the quiche pan or pie dish - 23cm / 9".
- Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
- Roll the rolling pin across the top to cut off the excess pastry.
- Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
- Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
- Bake for 20 minutes, then remove from oven.
- Turn oven DOWN to 180C/350F (or 160C/320F fan).
- Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
- Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
- The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.
Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving
SHORTCRUST PASTRY
Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons.
Provided by ImPat
Categories Dessert
Time 10m
Yield 1 9, 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
- Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
- Gradually add water until dough becomes a ball.
- Remove and wrap in cling wrap and refrigerate for 30 minutes before using.
HOW TO MAKE PERFECT SHORTCRUST BY HAND OR MACHINE
A basic shortcrust pastry is easy to make. This foolproof recipe shows how to make it by hand or with a food processor, and shares tips for success.
Provided by Elaine Lemm
Categories Dessert Pie Ingredient
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients
- Place the flour, salt, and butter in a large, clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
- Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. Form the dough into a ball.
- Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
- Use the shortcrust dough in your favorite pie, tart, or quiche recipe.
- Place the flour, salt, and butter into the bowl of the processor.
- Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid overmixing if you can. (Too much handling can result in hard, dry pastry.)
- Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball.
- Wrap the dough in plastic wrap and chill for at least 15 minutes and up to half an hour.
- Use in your desired pie, tart, and quiche recipe. Enjoy.
Nutrition Facts : Calories 216 kcal, Carbohydrate 24 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 109 mg, Sugar 0 g, Fat 12 g, ServingSize 8 servings or 1 tart, UnsaturatedFat 0 g
HOW TO MAKE SWEET SHORTCRUST PASTRY
Learn how to make deliciously sweet shortcrust pastry - it's so easy! Just 4 basic ingredients and 5 minutes prep time... it couldn't be any simpler!
Provided by Lucy - Bake Play Smile
Categories basics
Time 1h
Number Of Ingredients 4
Steps:
- Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
- Slowly adding the iced water until a smooth dough forms.
- Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
- When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
- If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
- Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
- Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.
- Place the flour, sugar and butter into the TM bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).
- Add the iced water and knead for 1 minute on interval speed.
- Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
- When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
- If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
- Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
- Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.
Nutrition Facts : Calories 2125 kcal, Carbohydrate 227 g, Protein 27 g, Fat 124 g, SaturatedFat 77 g, Cholesterol 323 mg, Sodium 1076 mg, Fiber 7 g, Sugar 37 g, ServingSize 1 serving
SAVOURY SHORTCRUST PASTRY FOR QUICHES AND TARTS
This 4 ingredients Savoury Shortcrust Pastry for Quiches, Tarts & Pies is super quick and easy to prepare in the food processor. This simple savoury pie crust is so flakey and light - you will never want to buy a pre-made one ever again!
Provided by A Baking Journey
Categories Breakfast dinner lunch
Number Of Ingredients 4
Steps:
- Place the Flour and Salt in the bowl of your Food processor and pulse to mix.
- Add the very cold Butter, cut into small cubes, and slowly pulse to blend it into the flour until you get a thin crumb like consistency.
- While pulsing, slowly add the very cold Water a little bit at the time. Stop as soon as the dough comes together (see note 1) and transfer over a sheet of baking paper on your kitchen bench.
- Assemble the dough into a ball and gently flatten it with your hands. Place a second sheet of baking paper over it, and leave to rest for about 10 minutes.
- Roll the Pastry into a large circle (see note 2) about 4mm - 1/8 inch thick. Place the tart pan over it to check it is rolled wide enough to fill it.
- Place the rolled pastry over a flat tray and leave in the fridge to rest for at least 1 hour (or up to 24 hours).
- Remove the two baking sheets and place the rolled pastry inside the Quiche/Tart Pan. Gently slide down the pastry along the sides of the pans, then press it against the pan so that it sticks to it. Remove any excess with a small pairing knife or rolling pin (see note 3).
- Poke the bottom of the pastry with a fork, then place back in the fridge to rest for at least 1 hour (or up to 24 hours). Just before baking the pastry, place it in the freezer (for at least 15 minutes) to make sure the butter is extremely cold, almost frozen.
- Bake according to the recipe instructions - either blind-baked for 20 minutes at 180'C/350'F filled with baking paper and baking weights (beads, dried beans, rice etc...) or directly with the filling.
Nutrition Facts : Calories 1445 kcal, Carbohydrate 153 g, Protein 22 g, Fat 83 g, SaturatedFat 52 g, Cholesterol 215 mg, Sodium 1181 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
RICH SHORTCRUST PASTRY
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
Provided by Em Harries
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g
EASY SHORTCRUST PASTRY RECIPE
If you want to know how to make perfectly golden and flaky shortcrust pastry without all the headaches, this is the recipe for you!
Provided by Emma Mason
Categories Tarts Pies and Pastry
Time 1h10m
Number Of Ingredients 7
Steps:
- Place the flour and salt into a large mixing bowl. Stir briefly.
- Add the cold cubed butter.
- Rub the mixture between your forefingers and thumbs until it forms a fine breadcrumb consistency OR use a pastry blender to achieve the same thing.
- Add 4 tbsp of water and mix. If it's still a little dry add 1 - 2 tbsp more until it forms a dough. It should come together to form a ball but it should not be sticky at all.
- Wrap in clingfilm, flatten into a disc and chill for 1 hour.
- Use as per your recipe instructions.
Nutrition Facts : Calories 131 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 100 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SHORTCRUST PASTRY
This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.
Provided by Food Network
Categories dessert
Time 50m
Yield makes 1 (14 ounce) crust
Number Of Ingredients 4
Steps:
- Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
- If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
- Variations:
- Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
- Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.
RICH SHORTCRUST PASTRY
A recipe for a rich shortcrust pastry which I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798 in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts.
Provided by bluemoon downunder
Categories Dessert
Time 37m
Yield 1 quantity of pastry
Number Of Ingredients 7
Steps:
- Place the flour with a pinch of salt in a food processor, add the sugar, butter, egg yolk and vanilla and pulse for 30 seconds, or until the mixture resembles breadcrumbs.
- Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
- Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
- Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
- Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
- Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.
Nutrition Facts : Calories 1644.3, Fat 87, SaturatedFat 53.1, Cholesterol 381, Sodium 178.1, Carbohydrate 193.8, Fiber 5.1, Sugar 50.6, Protein 22.6
SHORTCRUST PASTRY
Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.
Provided by Joanna
Categories Desserts Pies 100+ Pie Crust Recipes
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
- Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Use pastry for tarts, pastries, quiches, or other savory goodies.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 18 g, Cholesterol 56.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.5 g, Sodium 83.2 mg, Sugar 0.1 g
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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From bbc.co.uk
Servings 250Category Cakes And Baking
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with).
- Alternatively using a food processor, put the flour, salt and butter in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together.
- Wrap the dough in cling film as before and chill for 30 minutes before using. Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.
HOW TO MAKE SHORTCRUST PASTRY - BAKING 101 (EASY …
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4.5/5 (2)Total Time 2 hrs 30 minsCategory Desserts, MainsCalories 3480 per serving
- Place the beaten egg into a measuring jug, add enough milk to make 1 cup (250 ml). Put aside.
- You will need a 25 cm round loose bottom flan tin, that’s 3 cm deep, or something similar.Divide the dough into two even sized pieces.Note: Blind bake one half for a prebaked pie crust. Store the other half in the fridge until ready to use. It can be used as pie top if you are making a sealed pie or use it to bake a second pie crust if you are making an open pie or flan.
- Before blind baking, cut away the excess dough from the top of the tin. This can be done using a knife or just pressing down with your thumb.
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4/5 (117)Total Time 40 minsCategory Desserts
- In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form into two discs.
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough is just beginning to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands (this will make it easier to roll out). Proceed with steps 2 and 3 above.
EASY SHORTBREAD PASTRY - SAVOR THE BEST
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Reviews 16Calories 244 per servingCategory Desserts
- In a small dish, whisk the egg yolks, cream and vanilla together and add to the mixture. Pulse just until the mixture is crumbly.
- Tip the pastry mixture into the tart pan. With your fingers or the back of a tablespoon, press dough up the sides of the pan. Use the bottom of a flat-bottomed measuring cup to press the mixture firmly and evenly over the bottom of the tart pan.
HOW TO MAKE SHORTCRUST PASTRY - RECIPES MADE EASY
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5/5 (3)Total Time 30 minsCategory BakingCalories 1806 per serving
- Using your fingers rub in the butter. Try to use just your finger tips and use a light rubbing movement to break up the butter into smaller pieces and mix into the flour. Lift your hand up from the bowl. This will help to incorporate air into the pastry to give it a light texture.
SAVOURY SHORTCRUST PASTRY - FOOD TO LOVE
From foodtolove.co.nz
- Place flour, salt and butter into a food processor and process until mixture looks like fine breadcrumbs and there are no lumps of butter. With the motor running, add a little water at a time until the dough just comes together.
- Turn dough onto a cold surface. If you have a stone benchtop or a large marble or glass board, these are ideal. Gently knead dough a few times just to bring it together. Wrap in plastic wrap, refrigerate, 15 minutes.
- Roll dough between two sheets of baking paper with a rolling pin. It needs to be done quite slowly and gently so that it is flattened, rather than stretched. Rest it again before using. If the dough is too soft it can be refrigerated on a tray. If it becomes too firm, stand at room temperature for a few minutes.
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- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water, sour cream or yogurt and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
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- In a large mixing bowl, or the bowl of your stand mixer, beat the butter until softened. Add the sugar next and continue to beat until light and fluffy.
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