Pie Crust Shortcrust Pastry Recipes

PERFECT SHORTCRUST PASTRY RECIPE

Steps:

• Measure out the flour into a mixing bowl with a kitchen food scale.
• Add the salt
• Gently sift flour and salt together
• Add the egg yolks and gently mix with your hands
• Slowly add the water bit by bit as you work the dough with your hands.
• You may not need all the water, so ensure you only add a little bit at a time, work it into the dough and if you still need more, add a little more, until your shortcrust pastry dough is the right consistency.
• Mix the dough until you have a soft pastry dough that pulls away from the sides of the bowl.
• Gently tip the pastry onto a lightly floured surface.
• Form the dough into a ball with your hands
• Take care to not overwork the dough.
• Gently flatten the pastry into a disc and wrap in saran wrap or press n' seal.
• Chill the dough in the fridge for about 3 hours.
• Preheat the oven to 392 degrees.
• Roll out your shortcrust pastry to the same size as your pie tin on a lightly floured surface.
• Allow a little extra crust to hand over the rim of the pie tin.
• Gently lift the pastry and line the pie tin.
• Press firmly into the corners and sides.
• Prick the base of the pastry crust all over with a fork
• Line the crust with parchment paper and fill with a layer of baking weights or baking beans.
• Blind bake pie crust for 10-12 minutes
• Remove pie crust from oven and gently remove the baking beans/beads and parchment paper
• Gently brush crust with beaten egg wash
• Return to oven for another 5-8 minutes to dry out the crust and seal it.
• Remove from the oven and trim the pie crust sides.
• Set aside shortcrust pie shell to cool while you prepare your filling.

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.