Rich shortcrust pastry recipe
information
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
1/3 cup (75 g) butter or block margarine and lard
1 tsp (5 ml) caster sugar (superfine granulated)
1 egg beaten
1 pinch of salt
1/3 cup (75 g) butter or block margarine and lard
1 tsp (5 ml) caster sugar (superfine granulated)
1 egg beaten
method
1. Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife.
3. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
4. Roll out and use as required.
Storing Rich shortcrust pastry
1. Uncooked dough, tightly wrapped in cling film or foil, will keep in a refrigerator for up to 1 days. Baked, unfilled pastry will keep in an airtight tin in a cool place for up to 5 days.
2. To freeze, wrap dough in heavy foil or freezer cling film before freezing. Thaw at room temperature betore unwrapping. Baked pastry should be placed in a rigid freezer container or heavy foil.
2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife.
3. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
4. Roll out and use as required.
Storing Rich shortcrust pastry
1. Uncooked dough, tightly wrapped in cling film or foil, will keep in a refrigerator for up to 1 days. Baked, unfilled pastry will keep in an airtight tin in a cool place for up to 5 days.
2. To freeze, wrap dough in heavy foil or freezer cling film before freezing. Thaw at room temperature betore unwrapping. Baked pastry should be placed in a rigid freezer container or heavy foil.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
