How to make shortcrust pastry
How to make homemade shortcrust pastry for sweet and savoury tarts and pies - it's easier than you think! Try not to add too much liquid - it can make pastry chewy instead of light and crumbly.
Points to remember
- Put the flour into the bowl of a food processor.
- Add half the weight of the flour in cold cubed butter, for example, we used 250g plain flour and 125g butter. Butter must be as cold as possible - warm or melted butter can make pastry greasy.
- Add a pinch of salt (and sugar, if making a sweet pastry).
- Pulse the mixture together until it resembles fine breadcrumbs.
- Add liquid one tablespoon at a time. We used milk but your recipe may call for egg yolk or water, or a mixture.
- Pulse it until the dough begins to come together, adding one tablespoon more liquid if needed.
- Tip onto a work surface and use your hands to gently press the dough into a disc.
- Wrap with clingfilm and rest for at least 30 minutes or longer.
Keeps in the fridge for up to 2 days or in the freezer for 2 months. Kneading or overworking pastry can make it tough. If you have over-handled your pastry, rest in the fridge for as long as possible.