Sweet shortcrust pastry
This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to line a shallow 23cm (9 inch) flan tin.
Ingredients
Serves: 8
- 115 g (4 oz) plain flour
- 55 g (2 oz) cool unsalted butter, diced
- 25 g (scant 1 oz) icing sugar, sifted
- 1 egg yolk
Method
Prep:40min ›
Ready in:40min
- Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Lightly beat the egg yolk with 1 tbsp cold water. Add to the flour mixture and mix in with a round-bladed knife. Gather together to make a soft dough.
- Wrap in cling film and chill for at least 30 minutes before rolling out.
Some more ideas
Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (9)
very easy - 18 Oct 2009
Very easy to make, loved the idea of vanilla extract. Couldn't find oven temperature for baking the pastry blind, in my oven 20 minutes at 180c. I will use this again for sweet pies etc... - 01 Feb 2013
quick and easy and is the best sweet pastry iv found - 05 Feb 2013
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