Best 5 Shortcrust Pastry Case Recipes

SHORTCRUST PASTRY CASE

Steps:

• Tip flour into a mixing bowl. Cut cold butter into small pieces and add. Toss to coat with flour. Using your fingertips, rub the butter into the flour, lifting it in the bowl as you do so to keep it light and cool. Continue until it looks like breadcrumbs. Shake the bowl and any larger lumps of butter will come to the surface to rub in.
• Sprinkle in 2 tbsp cold water and mix with a round-ended knife until the mixture starts to come together. Gather the dough with your hands, wiping it round the bowl to pick up stray pieces. Put the dough onto a work surface sprinkled very lightly with flour. Knead lightly to form a smooth ball.
• Sprinkle the rolling pin lightly with flour. Roll out the dough using short sharp strokes to avoid stretching, giving the dough a quarter turn each time you roll to keep the shape.
• Set the flan tin on the baking sheet. When the dough is about 5cm larger than the tin, lift it up draped over the rolling pin and lay it across the flan tin. Press the dough into the corners of the tin using your fingers, don't trim off the edges. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).
• Carefully trim off the excess pastry using a small sharp knife and use as required, cooling if needed.

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

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.

BASIC SHORT-CRUST PASTRY

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.

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.