Basic
Shortcrust Pastry
Recipe

This easy to follow shortcrust pastry recipe will produce a light and crumbly savory pastry suitable for any quiche, tart or pie. The use of a food processor makes the preparation very quick and easy, but it can also be made by hand should you prefer.

Gourmet food........the EASY way!

Shotcrust Pastry

6oz/170g all-purpose (plain) flour
pinch salt
1½oz/35g chilled lard
1½oz/35g chilled unsalted butter
ice cold water

FOOD PROCESSOR METHOD

• Place the flour and a pinch of salt into the blender and process to combine.
  

• Cut both fats into small lumps and add to the flour. Process until the mix resembles small crumbs.
  

• Add the water 1 tablespoon at a time using the pulse action of the processor. Add just enough water so that the dough starts to form large clumps. DO NOT OVER MIX otherwise it will spoil the texture.
  

• Remove the dough from the bowl onto a lightly floured surface and form into a ball. Cling-wrap the pastry and refrigerate for at least 30 minutes.

HAND METHOD

This method uses the same ingredients as for the shortcrust pastry recipe above.

• Firstly sift together the flour and salt into a large bowl, holding the sieve high to get some air into the flour.
  

• Now cut both fats into smallish lumps and add to the flour. Then take a table knife and start cutting the fat into the flour until it is fairly evenly blended. Now use your fingertips to rub the fat into the flour and continue until the mix resembles a fine crumble (don't worry about a few odd lumps).
  

• Sprinkle 1 tablespoon of the ice cold water over the mix and use the knife again to cut it in. Now discard the knife and continue to gently bring the dough together using your fingertips. Add just enough water until the dough is smooth and leaves the side of the bowl.
  

• Finally cling-wrap the pastry and leave to refrigerate for at least 30 minutes.

This shortcrust pastry recipe will produce a deliciously light and crumbly pastry as long as you follow these tips:

• Care must be taken to ensure that fat and flour are blended thoroughly before liquid is added - this ensures that the flour granules are adequately coated with fat and are less likely to develop gluten.
  

• Overworking the dough will ruin the texture. Overworking elongates the gluten strands, creating a pastry that is chewy, as opposed to 'short', or light and crumbly.

You can also make a sweet version of this shortcrust pastry recipe by adding ½oz/15g caster sugar mixed through the crumbs before adding the water.

To go this simple Shortcrust Pastry Recipe to
My recipe for an alternative sweet, RICH SHORTCRUST PASTRY
CLICK HERE