Delicate Shortcrust Pastry
Master the art of creating perfectly tender and buttery shortcrust pastry with this foolproof recipe for Delicate Shortcrust Pastry. Featuring simple ingredients like all-purpose flour, cold unsalted butter, fine sugar, and a touch of egg yolk, this recipe yields a pastry with an irresistibly crumbly texture that's ideal for pies, tarts, and quiches. The key lies in keeping the butter cold and handling the dough minimally to achieve a soft, flaky finish. With just 20 minutes of prep time and a relaxing chill in the fridge, this versatile shortcrust pastry recipe strikes the perfect balance of ease and elegance. Whether you’re crafting a sweet dessert tart or a savory quiche, this pastry provides the ultimate base for your culinary creations.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold and diced)
- 25 grams Fine sugar
- 1 pinch Salt
- 1 large Egg yolk
- 2 tablespoons Cold water
Instructions
In a large mixing bowl, combine the all-purpose flour, fine sugar, and a pinch of salt. Mix gently to evenly distribute the dry ingredients.
Add the cold, diced unsalted butter to the bowl. Using your fingers, a pastry blender, or a food processor, rub the butter into the flour mixture until it forms a texture resembling coarse breadcrumbs.
In a separate small bowl, whisk together the egg yolk and cold water.
Gradually add the egg and water mixture to the flour and butter mixture. Use a fork or your hands to gently mix until the dough just comes together. Avoid overworking the dough to keep it tender.
Turn the dough out onto a lightly floured surface. Gently knead it into a smooth ball, then flatten into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to chill and relax the gluten.
When ready to use, roll out the chilled dough on a floured surface to your desired thickness, usually about 3mm. Line your pie or tart tin with the pastry, trimming off any excess.
For recipes requiring pre-baked pastry, prick the base of the pastry with a fork, line it with parchment paper, and fill with baking beans. Bake at 180°C (350°F) for 15 minutes, then remove the beans and parchment, and bake for another 5 minutes until lightly golden.
Use as a base for sweet or savory pies, quiches, or tarts.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
