How to make Shortcrust Pastry: Recipe & tips

HOW TO MAKE SHORTCRUST PASTRY: RECIPE, EASY STEPS
Shortcrust pastry is a type of pastry often used for the base of a tart or pie. It is based on a 'half-fat-to-flour' ratio. Butter or full-fat margarine is rubbed into plain flour to create a loose mixture that is then bound using a small amount of water (you can add an egg to the water) rolled out, then shaped and placed to create the top or bottom of a tart or pie.

Shortcrust pastry Ingredients
- 1 2/3 cups (250g) plain flour, sifted
- 125g chilled unsalted butter, coarsely chopped
- Pinch of salt
- 1 egg, chilled

Step 1
Place flour, butter and salt in a food processor and process for 30 seconds or until mixture resembles fine crumbs
Step 2
Whisk egg and 1 Tbls chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball
Step 3
Turn pastry on to a lightly floured work surface and use the heel of your hand to knead until just smooth. Do not overwork pastry. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours
Step 4
Remove pastry from plastic wrap and use the heel of your hand to knead briefly until malleable. Reshape into a disc. Place between 2 sheets of baking paper and use a rolling pin to roll out to a 4mm-thick disc. Place on a tray. Cover with plastic wrap and place in the fridge for 30 minutes to rest

Shortcrust pastry variations
Cornmeal pastry - Follow basic pastry recipe, reducing plain flour to 200g and adding 50g fine polenta with the flour.
Sweet pastry - Follow basic pastry recipe, adding 80g sifted icing sugar with the flour and replacing egg with 2 egg yolks.
Parmesan pastry - Follow basic pastry recipe, adding 50g finely grated parmesan with the flour.

Quick tip
Chill the butter & water. Place the bowl of the food processor containing the flour in the fridge for 15 minutes before you begin.