SHORTCRUST PASTRY
How to make a shortcrust pastry by hand.
This shortcrust recipe is perfect for quiches and follows the golden ratio for the perfect shortcrust.
250g (8.8 oz) flour
100–125g (3.5–4.4 oz) butter or other fat
80ml liquid (water or water and egg mixture)
The only difference when making a crust by hand is that it is a bit harder to achieve that coarse sandy mixture when combining flour and butter. Don’t worry though, as this won’t impact the end result. This method can be used with all shortcrusts in this course.
INGREDIENTS
250 g (8.8 oz) plain flour, sifted
125 g (4.4 oz) unsalted butter, cut into cubes
1 whole egg
Enough cold water to reach 80 ml (when combining the water with the egg)
3 g (0.1 oz) salt
NOTES
Make sure you measure all of the ingredients listed in the recipe before you start. I always use an electronic scale to ensure accurate measurement for all the ingredients.
A good quality rolling pin makes the job easier.
For the cling wrap, I use a 100% Certified Compostable Cling Wrap sourced online to avoid using plastic. These days you can buy the more sustainable stuff in most supermarkets.
PROCEDURE
Place the flour in a large glass bowl and add the salt, then disperse the cubed butter over it. Get ready for a bit of a workout. Firmly grab and squeeze handfuls of flour and butter to start mixing them together. Follow by rubbing the flour and butter between your fingertips to remove any lumps. Work fast to avoid warming the mixture, and you should end up with a coarse and sandy mixture with a minimum of lumps.
In a small bowl, combine the egg and water and stir with a fork to get a smooth mixture.
Now, make a well in the flour and butter mixture. Pour half the egg mixture into the well and use a circular motion with your fingers to incorporate the liquid into the flour. When the liquid has been absorbed, add the rest and repeat. As soon as clumps of dough start to form, knead gently until you can gather the dough into a ball when pressed in your palm. Gather the dough to make a rough ball shape and transfer it to your kitchen countertop.
Dust your kitchen counter with a pinch or two of flour and flatten the dough into a thick disk (avoid overworking the dough). Wrap in plastic film and rest in the fridge for at least an hour to firm up. (To save time, you can also chill the dough in the freezer for 30 minutes instead.)
Remove the shortcrust from the fridge or the freezer at least 30 minutes before using it in a recipe. This prevents cracks from forming in the dough and makes it malleable and easier to work with.