How to make the perfect Shortcrust Pastry

Shortcrust pastry is the basis for many great baking treats. Whether quiches, tarts, pastries or nice christmas cookies. You can simply make them yourself. Just follow our recipe step by step. You can make a sweet dough or one for a savoury dish with only a little adjustment.

Shortcrust pastry for tarts

If you are making a tart which requires a pastry shell to hold the filling then this is the pastry you will need.  Shortcrust pastry is one of the easier pastries to work with because of the low fat content.  

Shortcrust-mix

How much do I need?

The quantity below is more than enough to make a standard tart using a tin size up to 26cm.  If you have any pastry left over it can be wrapped tightly in cling film and frozen for later use.  

There are a couple of tips which help to make the process easier:

  • Measure all ingredients accurately.
  • Work with cold ingredients and cold hands.
  • Rest your pastry in the fridge for a minimum of 1 hour to help with the rolling out process and to prevent shrinkage when baking.

Pre-baking the pastry shell for tarts

It is more common to bake the pastry shell first and then add the filling to ensure a nice crisp bottom but the filling can be added to the raw shell and then baked.

If baking the empty shell then always bake blind.  Use a piece of baking paper slightly bigger than the size of the tin. Crumple it up and then flatten it out again.  Place it in the pastry case and add enough ceramic baking beans to cover the bottom of the pastry case. 

You want enough weight from the baking beans to prevent the dough from puffing up during cooking.  If you can keep the pastry in contact with the hot tin whilst baking this will ensure even baking and a nice crisp shell.

baked shortcrust pastry

Shortcrust Pastry

Shortcrust pastry is the basic of many wonderful dishes. Learn how to make your own short crust in no time.
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Basics
Cuisine International

Ingredients
  

  • 115 g butter
  • 225g g plain flour
  • 1 pinch of salt
  • 1 whole egg, beaten
  • 1 egg yolk, beaten
  • 60 ml cold water

For Sweet Shortcrust Pastry

  • 75 g Add icing sugar to the above ingredients

Instructions
 

  • Cut the chilled butter into small blocks (about 1cm in diameter).
  • Sieve the flour and salt into a mixing bowl. (If making the sweet shortcrust pastry then add your sugar with the flour and salt).
  • Add the butter and, using your fingertips, rub the butter into the flour mixture until it looks like fine breadcrumbs. If the butter starts to melt then chill your mixture or run your hands under cold water before continuing.
  • Mix in the beaten eggs and combine with the flour mixture until it forms a stiff dough. You may need to add in some of the water at this stage if the mixture is too dry. Do not overwork the mixture.
    Shortcrust-mix
  • Wrap in cling film and rest in the refrigerator for a minimum of 1 hour.
  • Preheat oven to 200°C (400° F).
  • Using a floured surface roll the pastry out and place in your desired tin, easing in gently. Try not to overstretch the pastry as this will cause the pastry shell to shrink when baking.
    roll out shortcrust pastry
  • Neaten the edge by running a knife round the top edge to remove excess pastry. With a fork, poke several small holes in the bottom of the dough.
    shortcrust pastry
  • Bake blind (see notes above) for approximately 15 minutes. Then remove baking beans and paper from pastry shell.
  • Return to oven for a further 10 minutes until nicely golden and crisp.
  • Your pastry case is now ready for filling or can be frozen at this point to be used at a later date.
    baked shortcrust pastry
Keyword Dough, Kitchen basics

Susan

Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest trends, share my travel discoveries and enjoy improving home and garden.

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