Making Classic Shortcrust Pastry
A reliable shortcrust is the foundation of every good pie and tart. It should crumble cleanly under a fork and have a pale, sand-like texture that resists turning soggy.
Temperature is your only enemy.
If your butter melts before the dough reaches the oven, you lose the layers. Keep your hands cool and work quickly.
- large mixing bowl
- pastry cutter or two knives
- plastic wrap
- rolling pin
What goes in.
- 250gall-purpose flour
- 125gcold unsalted butter, cubed
- 1 pinchfine sea salt
- 3-4 tbspice-cold water
Maintain the pea-sized butter bits
Use your fingertips to rub the butter into the flour. Stop when the mix looks like damp breadcrumbs with a few small, visible chunks of butter remaining.
The method.
Combine dry ingredients
Whisk the flour and salt in a wide bowl to ensure even distribution.
Cut in the fat
Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until you achieve a coarse, crumbly texture.
Hydrate the dough
Add the water one tablespoon at a time. Use a butter knife to stir until the mixture just begins to clump together into a shaggy mass.
Form the disc
Turn the dough onto a lightly floured surface. Gather it into a disc with your hands; do not knead it. Wrap it tightly and chill for at least one hour.
Roll out
Roll on a lightly floured surface, starting from the center and working outward, rotating the dough a quarter turn frequently to prevent sticking.
Other turns to take.
Sweet Crust
Add one tablespoon of caster sugar to the dry ingredients for fruit-based tarts.
Herbed Crust
Stir one teaspoon of dried thyme or rosemary into the flour for savory quiches.
When it doesn't go to plan.
If the dough feels soft while rolling, stop and put it back in the fridge for 10 minutes.
Use a marble or granite work surface if available, as they stay naturally cooler than wood.
Always leave the dough in the fridge for the full hour; this relaxes the gluten and prevents shrinking in the oven.
The ones that keep coming up.
Why did my crust shrink in the oven?
The dough was likely stretched during rolling or not chilled long enough before baking. Always allow the dough to rest in the fridge to relax the gluten.
Can I use a food processor?
Yes, but use the pulse button only. Stop before the butter disappears completely, or the crust will become dense.