Basic sweet pastry

    Basic sweet pastry

    Recipe photo: Basic sweet pastry
    1

    Basic sweet pastry

    (316)
    45min


    2 people made this

    About this recipe: This sweet shortcrust pastry freezes beautifully so you can prepare it in advance if you need to make a few pies or tarts.

    Ingredients
    Serves: 16 

    • 225g unsalted butter, chilled
    • 375g plain flour
    • 3 tablespoons caster sugar
    • 80ml ice water

    Method
    Prep:15min  ›  Extra time:30min chilling  ›  Ready in:45min 

    1. Combine flour and sugar in the bowl of an electric stand mixer. Cut butter into tablespoon-sized pieces; add it to the flour and butter. Use the paddle beater to mix the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
    2. With the mixer on low speed or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
    3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disc and chill for about 30 minutes before rolling.
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    Reviews & ratings
    Average global rating:
    (316)

    Reviews in English (224)

    by
    184

    I used regular salted butter and it turned out great! Used my food processer to combine all ingredients.  -  02 Jan 2004  (Review from Allrecipes US | Canada)

    by
    181

    I admit to using shortening. I thought I had butter. I didn't. I forgot the sugar too! But it was a great mistake! This crust was so tender. I filled it with a no bake pumpkin pie from this sight. Got all rave reviews. The secret of any crust is not to handle the dough. I use a spatula to gather it together. I dump dough on a lightly floured pastry cloth and using the corners of the cloth and pull it together. I just roll dough out and aside from turning; I haven't handled the dough. The warmth of your hands make crust tough. Practice makes perfect. I make at least 2-3 pies a month!  -  01 Nov 2008  (Review from Allrecipes US | Canada)

    by
    84

    I used this recipe because I was out of shortning. The dough was so easy to work with!!! Great recipe!!!  -  04 Jun 2002  (Review from Allrecipes US | Canada)

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