Making your own shortcrust requires next to no skill, just a little more effort. Why would you buy it when you can make it from the things you already have in your cupboard for next to no cost and you could impress yourself at the same time?
How do you make perfect shortcrust pastry though?
Add more butter to get a flakier pastry and I also use an egg yolk which transforms the flavour and helps to stop the pastry cracking.Follow the tips below to make the perfect shortcrust. You can double or triple the mix in order to create as much as you need.
- Keep it as cold as possible, chill all of your ingredients before using them, including your flour.
- Do not overwork it. If you do your butter will melt and it will become a greasy mess. It will also become tough.
- Let it chill before using it – the longer you leave it the more delicate it will be.
Perfect Shortcrust Pastry
From the kitchen of mrswallscooks.wordpress.com
250 g plain flour
110 g butter
Pinch of salt
1 egg yolk
Add the flour and the salt to a mixing bowl. Add your butter and run a table knife through the flour and butter to break the butter into smaller, more workable pieces. Using your fingertips rub the butter into the flour creating course breadcrumbs with no big lumps of butter.
Use the knife to stir in the egg yolk. Then add a tablespoon of water at a time, gently incorporating with the knife until you can bring it gently together with your hands.
Wrap the pastry in clingfilm and leave to rest in the fridge for 30 minutes minimum.
Did you love my Perfect Shortcrust Pastry?