Short Crust Pastry Sandies Food
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
BASIC SHORT-CRUST PASTRY
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.
Provided by David Tanis
Categories side dish
Time 10m
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
Steps:
- Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams
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.
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
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- 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).
- Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough.
- 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.
- Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.
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