Sift the flour.
Cut the hard margarine or butter into small cubes and put into the flour.
Rub the fat into the flour with your fingertips.
Add enough cold water to begin to bring the breadcrumbs into a dough.
You should end up with a mixture which looks like breadcrumbs.
The breadcrumbs should begin to cling together.
Bring the mixture together to form a dough. If it is too crumbly add a little more water and if it is too wet add more flour.
This is a basic shortcrust pastry recipe. It is straight forward to make and a good basic cooking skill to learn.
Skills required: rubbing in, weighing and measuring
Processes used: rubbing in
Preparation Time: 10-15 minutes
Cooking Time: None
Number of servings: Makes enough for a large pie crust or about 12 small tarts.
This is an essential recipe for shortcrust pastry. Adding butter rather than margarine will make the finished pastry richer. Adding a pinch of salt or using slightly salted butter is suitable for savoury pastry, for quiche, pasties and meat pies. Using unsalted butter or omitting the salt is best for fruit pies, jam tarts and sweet pastries.
Pastry should be crisp, without being hard. The key to making good pastry is to use cold, hard fat and cold water. Handle the pastry lightly and not too much.
- 100g plain flour
- 50g hard margarine or butter (use unsalted butter for sweet pastries)
- 2 or 3 15ml spoonfuls of cold water
- a pinch of salt (savoury pastry)
- Weighing scales
- Mixing bowl
- Eating knife
- 15ml (table) spoon
- Jug or dish (for cold water)
- Sift the flour into a bowl
- Cut the margarine/butter into small pieces and add to the flour
- Rub the margarine into the flour, until it looks like breadcrumbs
- Add enough cold water to bind the breadcrumbs together and mix to a smooth dough (using your hand can be the best way to do this)
- Leave to rest (on hot day a few minutes in the fridge, wrapped in cling film is good)
- The pastry is now ready to use. Use the pastry on the same day
If you tried this recipe and liked it, tell us about it
Add a comment
|Name: Tic||1st May 2012|
|It's missing how long to cook it for!!! it doesn't say how long to put it in the oven for after you take it out of the fridge!! NOT HELPFUL WITH HOMEWORK ON PASTRY!!! We do see your point, however this recipe provides you with how to make pastry and not what you might do with it afterwards. We do have several pastry based recipes on the site which do give you cooking instructions for that dish. As a guide though: To cook the pastry, bake at 350 degrees F/180 C or gas mark 5 for 30-40 minutes(for one large pie) or 15-20 minutes(individual tarts). The filling should be set and the pastry lightly browned. We hope this helps.|
|Name: Emily||4th June 2011|
|When I made mini apple pies I forgot to glase them so remember to glase your product before it goes in the oven with a beaten egg, other wise it goes really crumbly!!!!!!!|
|Name: Afeera||5th February 2011|
|i loved this recipe i made jame tarts. it was lush!|
|Required fields are bold|