Best 13 Shortcrust Pastry Recipes

SHORTCRUST PASTRY

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.

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

RICH SHORTCRUST PASTRY

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.

ALMOND SHORTCRUST PASTRY

Steps:

• Finely grind almonds in a food processor. Add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more water if needed.
• Shape pastry into a disk, and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days) before rolling.

SHORTCRUST PASTRY DOUGH

Steps:

• In a large mixing bowl, sift together the flour and salt.
• Add the butter and cut into flour until the mixture resembles fine bread crumbs.
• (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
• Mix in enough cold water to hold mixture together.
• Form into a ball.
• Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
• Assembly: Preheat the oven to 350 degrees.
• Spray a baking sheet, muffin tray, etc.
• with nonstick cooking spray or grease with shortening.
• Remove pastry from refrigerator.
• Lightly sprinkle work surface with flour.
• Roll out pastry to about 1/8-inch thickness.
• Cut into circles, squares, or any shape and size that you like.
• Use any filling that you want.
• To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
• If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
• Place on prepared baking sheet, muffin tray, etc.
• and bake for 50 minutes or until golden brown on top.
• Pastry freezes extremely well.

SHORTCRUST PASTRY ECCLES CAKES

Steps:

• In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
• Preheat oven to 425 degrees F (220 degrees C).
• On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
• Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
• Bake in preheated oven for 15 minutes, or until lightly browned around edges.

SWEET SHORTCRUST PASTRY - GLUTEN-FREE

Steps:

• Cream the butter and sugar together in a large bowl, until light and fluffy.
• Whisk in the egg.
• Fold in the combined flours and then mix to form a soft dough.
• Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
• Dough can be stored in the fridge for up to two weeks.

GLUTEN FREE POTATO SHORTCRUST PASTRY

Steps:

• Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
• Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
• Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
• Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
• Remove from refrigerator and roll out on a floured surface as required.

SWEET SHORTCRUST PASTRY FOR CHEESECAKES....

Steps:

• Sift flour and powdered sugar together.
• Add cold butter pieces and make coarse crumbs.
• Beat the egg in a small bowl with the vanilla.
• Stir mixture into the dry until a dough forms.
• Wrap and chill at least one hour.
• Roll out on a lightly floured surface.
• Place into proper 9 inch spring form pan.
• Always prick, and then chill again.
• Fill with your cheesecake filling, and bake according to your recipe.
• This can also be made in your food processor.
• Keeps in the fridge for at least four days, or freezer up to 2 months.

SHORTCRUST PASTRY

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.

THE PERFECT SHORTCRUST PASTRY

Steps:

• 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 just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
• Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
• Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.

SHORTCRUST PASTRY

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.

BASIC SHORTCRUST PASTRY (GORDON RAMSAY) RECIPE - (4.6/5)

Steps:

• 1. Place flour and salt in a food processor. Add the butter and mix for about 10 seconds, or until the mixture resembles coarse breadcrumbs. Tip into a mixing bowl. 2. Add 4 TBS of water and stir the mixture with a butter knife until the dough just comes together. If it seems too dry, add another 1-2 TBS of water. Try not to make the dough too wet, as it results in a crumbly pastry. 3. Lightly knead the dough into a smooth ball, wrap in plastic wrap, and chill for at least 30 minutes before using. Makes 2 cups (16 oz) of dough. Entire recipe = 36 Weight Watchers points.