Sweet & Short-crust Pastry

 

Easy Shortcrust Pastry Recipe (Foolproof & Buttery!)

If you’re looking for a reliable, buttery, and flaky shortcrust pastry recipe, you’ve come to the right place! Whether you’re making savory quiches or sweet tarts, this simple recipe delivers perfect results every time. Plus, with just three ingredients, it’s beginner-friendly and ready in no time.

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🥄 Why This Shortcrust Pastry Recipe Works:

✅ Buttery & Crisp: Using salted butter adds richness and enhances the flavor.
✅ Easy to Make: No fancy equipment needed—just your hands and a bowl!
✅ Versatile: Perfect for pies, tarts, quiches, and more.

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🧈 Ingredients:

• 250g plain flour
• 125g cold salted butter (cubed)
• 1-2 tbsp cold water (as needed)

(If you need sweet pastry, add 3 Tbsp of icing sugar at step 1 of the instructions)

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Instructions:

1. Mix the Flour & Butter: In a large bowl, add the plain flour and cold, cubed salted butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
2. Add Cold Water: Gradually add 1 tablespoon of cold water and mix gently. Add more water, a little at a time, until the dough comes together. Be careful not to overwork the dough.
3. Chill the Dough: Form the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes. This helps prevent shrinkage when baking.

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⏲️ Pro Tips for Perfect Pastry:

✔️ Keep It Cold: Use cold butter and cold water to ensure a flaky texture.
✔️ Don’t Overwork the Dough: Handle the dough lightly to avoid a tough crust.
✔️ Chill Before Rolling: This step prevents the pastry from becoming too soft and sticky.

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🥧 What Can You Use Shortcrust Pastry For?

• Classic quiches and savory tarts
• Sweet fruit pies and galettes
• Mini tartlets for appetizers or desserts

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🍽️ Storing & Freezing Tips:

• Fridge: Store wrapped dough in the fridge for up to 3 days.
• Freezer: Freeze for up to 3 months. Thaw in the fridge before use.

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How to Blind Bake Shortcrust Pastry

Blind baking ensures your shortcrust pastry stays crisp and doesn’t get soggy, especially for wet fillings like quiche or custards. Here’s how:

1. Preheat the Oven: Set your oven to 180°C (160°C fan) or 350°F.
2. Roll & Line the Pastry: Roll out the chilled dough and gently press it into your pie or tart pan. Trim any excess and prick the base with a fork to prevent air bubbles.
3. Add Baking Paper & Weights: Line the pastry with baking paper or foil and fill with baking beans, rice, or dried pulses. This keeps the pastry from puffing up.
4. Bake: Bake for 12-15 minutes until the edges are lightly golden.
5. Remove Weights & Finish: Remove the paper and weights, then bake for another 5-7 minutes until the base is dry and crisp.

Ready to Bake?

This easy shortcrust pastry is your go-to for buttery, flaky goodness in every bite. Whether you’re whipping up a classic quiche or a sweet dessert tart, this recipe won’t let you down!

💬 What’s your favorite dish to make with shortcrust pastry? Share in the comments below!

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