For your quiche Lorraine or a spring strawberry tart, shortcrust pastry is the way to go. It only takes 10 minutes to prepare your own pastry, so why not give your dinner and dessert that homemade quality? It’s as easy as pie!
Ingredients
Method
To make shortcrust pastry: Combine flour and salt in a large bowl.
Add butter and use your fingertips to rub into flour until mixture resembles coarse breadcrumbs.
Add egg yolk and 4 tablespoons of the iced water.
Use a butter knife in a cutting motion to combine mixture until a dough has loosely come together.
Use your hands to bring pastry together into a rough ball. If dough seems dry or isn’t holding together, add more iced water, 1 teaspoon at a time, until all flour is incorporated. Transfer to a clean dry surface.
Knead the pastry for 1Â minute to form a smooth dough.
Shape dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
Cook’s tips
- You can cook the pastry shell up to 2 days ahead and store in an airtight container at room temperature.
- Baking, or pie, weights are used when cooking the shell to ensure a flat, crisp crust. You can buy ceramic weights from department stores and online.
What is shortcrust pastry?
Shortcrust pastry is a crumbly dough used for quiches, tarts and pie bases. Originally from France, shortcrust pastry has a crumbly, flaky texture that pairs perfectly with creamy, fruit and full-bodied fillings. The name ‘shortcrust’ comes from the fact that the recipe includes double the amount of flour to fat, making it easy to break apart and become ‘short’.
What is the difference between shortcrust pastry and puff pastry?
Shortcrust pastry is thicker, with a more crumbly texture. In comparison, puff pastry is much lighter, flakier and full of air pockets. Because shortcrust pastry is so thick, it is much better for pies and tarts that have wet fillings.
Is milk or water better in shortcrust pastry?
Using milk or water in your shortcrust pastry depends on what the pastry is for. Milk will bring softness to your shortcrust pastry, but if you want a crispier, harder pastry, then water is your best bet.
Recipes that use shortcrust pastry
Shortcrust pastry can be used for both savoury and sweet purposes, including pies, tarts, quiches, galettes and traybakes. Here are our top 3 recipes that use shortcrust pastry:
01
Quiche Lorraine
Nothing is more delicious than a classic quiche Lorraine, apart from a quiche Lorraine that also has a bit of cheese in it!
02
Grandma’s chicken, leek and mushroom pie
Making an old-fashioned chicken, mushroom and leek pie is one of life’s simple pleasures. It’s satisfying every step of the way, and your guests will thank you a million times over.
03
Coconut cream pie
The perfect recipe for good weather, or if you’re wishing for good weather! With desiccated coconut, and any seasonal fruit you like (this one has strawberry and kiwi!), your tastebuds will be as happy as Larry.
