How to Make Shortcrust Pastry
Making Shortcrust Pastry at home isn’t hard – and it tastes great. If you have a food processor at home, you can make this recipe in bulk and freeze it so you can grab it out whenever you need it!
Method
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Place the flour and salt in a food processor.
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Add the butter and process for 10 seconds or until the mixture looks like breadcrumbs.
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Transfer the mix to a bowl and add the iced water little by little mixing with a blunt edged knife until the dough just comes together (don't over process).
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Lightly knead the dough into a smooth ball.
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Cover in plastic wrap and refrigerate for 30 minutes to rest - then roll out and use as required.
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Roll out pastry to fit your pie dish and lay it down carefully and trim as required.
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Grab a piece of baking paper and totally cover the pastry, getting right down into the corners.
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Fill the pie dish with uncooked rice and bake for about 20 minutes at 180 degrees.
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Take pastry out of the oven and remove the rice and baking paper, brush some egg yolk on the pastry to give it a lovely finish and pop back in to finish browning - about 5 minutes.
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Store the rice for use next time (don't eat it).
Recipe Hints and Tips:
- Shortcrust Pastry is suitable to freeze for up to two months.
