Though it may at first seem a little sticky, rich shortcrust pastry is easier to handle than basic pastry but as with any pastry recipe, resting is the key to success as once rested in the refrigerator, the pastry will keep its shape during cooked.
Prep Time: 15 minutes
Total Time: 15 minutes
- 8 oz/225g all purpose/plain flour (see tip below)
- 4 oz/ 110g butter, cubed or an equal mix of butter and lard
- 1 oz/ 25g fine or caster sugar
- 1 egg
- A little milk to bind
- Place the flour, butter and sugar into a large clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the egg to the mixture and using a cold knife stir until the dough binds together, add milk, a teaspoon at a time, if the mixture is too dry.
- Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
Tip: Use equal quantities of all-purpose flour and cake flour for a lighter pastry.
More tips for successful shortcrust pastry.
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