I love pastry. It’s not worth making pastry from scratch if you don’t use real butter. This recipe is adjusted slightly from the original recipe I got from pastry school through Chez Gourmet, Institute of Hospitality Education SA (City and Guilds). You can use short crust pastry for a wide variety of sweet or savoury pastry-based dishes.
Short Crust Pastry
1 large pie
- 300g flour
- 200g chilled butter (cut it up into blocks)
- 1 tsp salt
- 1 egg yolk
- 4 tbsp chilled water
Method: (By hand or food processor)
1. Combine flour and salt in a mixing bowl.
2. Incorporate butter to dry ingredients to make bread crumby texture.
3. Mix egg and water together in a separate bowl.
4. Add slowly to butter and flour, using a knife to mix the liquid in evenly.
*Don’t work the pastry
5. Wrap in cling wrap and chill for 15 min.
6. Line over tin, thicken the edges to prevent breakage.
7. Bake for 15 minutes with a baking page lining and weights (I use large beans)
8. Take weights off and bake for a further 15 minutes to complete the bake.
Useful tools: Scraper (I have a smallish one from the hardware store that I use to lift the edges of rolled pastry), rolling pin and cookie cutters.
Steps 7-8: This is known as blind baking. Blind baking is also known as prebaking – to cook the pie crust before adding the filling. This prevents the base from getting soggy. This is often done for pies that set, e.g fridge cheesecakes, curds and chocolate tortes.