Shortcrust Pastry
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Cook time: 
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Serves: 10
 
Ingredients
  • 170 g Cake Flour
  • 40 g Icing Sugar
  • 110 g Salted Butter, ice cold
  • 1 Tbsp Ice Cold water
Instructions
  1. Place flour in a food processor. Cut the butter into a 1 cm dice and add to the food processor. Try to distribute the cubes of butter evenly in the flour so that they don’t stick together.
  2. Process on high speed until resembling fine bread crumbs.
  3. Add icing sugar and process for about 10 seconds on high speed.
  4. Add the water and process on high speed for about 15 seconds. The pastry will not form a ball inside the processor.
  5. Pour the crumbly mixture onto a work surface – do not add any extra liquid! Press all the crumbs together and work the pastry till smooth and silky. This should take only about 3 minutes. Form the pastry into a ball and squash it flat to a 2 cm thickness.
  6. Wrap the pastry in cling wrap and refrigerate it for 10 minutes.
  7. Cut a 30 cm x 30 cm square of non-stick parchment paper. Place the chilled pastry directly on the paper. Flour only your rolling pin and roll out to a 3 mm thickness roughly in a circular shape by turning your pastry 90 degrees after every second roll or so. The parchment paper makes it super easy to turn the pastry when rolling!
  8. Spray/butter the inside of a 9 inch tin. Place the loose bottom face side down onto the pastry. Cut around the sides of the tin’s bottom and also at 12, 3, 6 and 9 o’clock to divide the excess pastry into 4 strips.
  9. Remove the strips one by one and place to one side. Press down on the tin’s bottom so that the pastry squishes out slightly underneath. I find this little lip of pastry helps to combine the pastry on the sides with the pastry on the bottom.
  10. Flip the parchment paper and tin’s bottom. Peel away the paper.
  11. Drop your tin’s bottom back into your tin and fill in the sides of the tin with your pastry strips using your fingers. I make the edges about 1 inch high. You will use all the pastry. Do not worry about a smooth finish just yet.
  12. Preheat your oven to 180ᵒC/350ᵒF.
  13. Place your tin in the freezer for 5 minutes. Remove from freezer and smooth the edges and bottom with a metal spoon. Return to freezer for a further 10 minutes or until frozen solid.
  14. Line the entire tin with heavy weight foil (enough to go up over the sides. Leave no pastry exposed) and smooth it onto the pastry. Fill the cavity with baking beans (I prefer lentils).
  15. Bake in the center of your oven for 30 minutes, turning after 15 minutes. Remove from the oven and leave to stand for 5 minutes. If you are planning to bake a filling inside the pastry, blind bake for 20 minutes, turning after 10 minutes.
  16. Remove the baking beans and then the foil. Prick the bottom of the pastry with a fork. Egg-wash the inside of the pastry with egg white only. This creates a nice seal on the pastry so that it doesn’t go soggy when holding a wet filling.
  17. Return to the oven and bake for a further 10 - 15 minutes, turning after 6 minutes. The pastry should be very lightly golden.shortcrust pastry easyIf you are planning to bake a filling inside the pastry, bake for 8 minutes, turning after 4 minutes. It won't be golden.
  18. Leave to cool completely and transfer to a cake board or special plate/stand if you wish – the pastry is stable enough to handle the transfer.
Recipe by Philosophy Of Yum Blog at https://philosophyofyum.com/shortcrust-pastry/