brushing pastry
Shortcrust pastry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Shortcrust pastry has a crumbly texture and buttery. Perfect for pies and quiches. With added sugar it is a sweet crust pastry. For 'richer' results, you can add an egg for binding instead of water. This quantity is sufficent for a pie case with top for a 9" tin.
Servings
1batch
Prep Time
20minplus 30 min to chill
Cook Time
40 - 55min
Servings
1batch
Prep Time
20minplus 30 min to chill
Cook Time
40 - 55min
brushing pastry
Shortcrust pastry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Shortcrust pastry has a crumbly texture and buttery. Perfect for pies and quiches. With added sugar it is a sweet crust pastry. For 'richer' results, you can add an egg for binding instead of water. This quantity is sufficent for a pie case with top for a 9" tin.
Servings
1batch
Prep Time
20minplus 30 min to chill
Cook Time
40 - 55min
Servings
1batch
Prep Time
20minplus 30 min to chill
Cook Time
40 - 55min
Ingredients
Servings: batch
Units:
Instructions
  1. Mix the flour, butter and salt together until they form fine breadcrumbs by using a cutlery knife or food processor. If you're using a food processor, once you have breadcrumbs, take out and add the water little at a time (it avoids the pastry being over worked and becoming tough).
  2. Half the quantity. Set aside the first half in the fridge to chill. Ridge the other half (press with the rolling pin and turn - keeping it to a round shape). Then roll to the thickness of a pound coin. Carefully lift over the rolling pin and place inside the pastry case. Carefully press into all the corners, without stretching the pastry. Do not cut off the edges yet. Leave in the fridge to chill for at least 30 minutes.
  3. Pre-heat the oven to 180C/350F/Gas 4. Put a baking sheet in the oven to heat. When ready, place the flan case on the baking sheet and bake 'blind' for about 15-20 minutes. Remove the greaseproof paper and baking beans or rice and return to the oven for 5-10 minutes until slightly pale. All grey (uncooked) patches need to have disappeared.
  4. If using a pastry top, fill the case, then roll the top to size and crimp the edges together with your fingers or the back of a fork. Make any pastry decorations for leftovers. Egg wash or brush with milk. Put several slits across the top, as this will allow any steam from the filling to escape and prevent the top being soggy.
  5. Bake again for 20 minutes, or until the top is lightly golden brown. Allow to cool for 10 minutes, before cutting and serving.
Recipe Notes

If you want lighter pastry, use 100gr of self raising and 100gr of plain flour.

title
Title Text
title Title Text
Powered byWP Ultimate Recipe
FacebookTwitterPinterestGoogle+