Perfect Shortcrust Pastry
- Preparation and cooking time
- Makes 1 pie and 2 dozen small pies or jam tarts
A recipe handed down through 4 generations of my maternal family and tweaked a little by me to make the most delicious short, melt in the mouth pastry that you will ever, ever taste!
- 1lb self raising flour - yes self raising trust me!
- 2 tablespoons cornflour
- 1 tablespoon icing sugar
- 4oz butter
- 4oz Trex
- Generous pinch of fleur de sel salt
- 1 medium egg
- 4-6 tablespoons of cold water
- STEP 1Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry and 2 tablespoons of cornflour and the salt for savoury. Place into the food mixer, I have a Kenwood K Mix but any will do the same job although food processors will do the job much quicker and it is easy to overwork the pastry with them, so be careful. You can do it by hand of course.
- STEP 2Cut the butter and Trex into small cubes and put in the Kenwood with the K beater on to rub the fat into the flour, have on slow speed until it resembles breadcrumbs.
- STEP 3Add the 1 egg and enough cold water whilst the machine is still running until it starts to come together. Stop the mixer and combine the dough into a ball, wrap it in clingfilm and put in the fridge for at least an hour. Never, ever over handle pastry or add too much water, this will make it tough - it should feel soft and come together with just a little encouragement.
- STEP 4Roll out with a little flour make your desired recipe and cook at 220 degrees until golden brown. I always put pies on a flat baking sheet preheated with the oven. This pastry will be golden and short and melt in the mouth, almost like shortbread.