BRITISH SHORTCRUST PIE PASTRY
Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.
Provided by Piques
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 35m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 657.5 calories, Carbohydrate 47.7 g, Cholesterol 61 mg, Fat 49.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 21.1 g, Sodium 165.6 mg, Sugar 0.2 g
PIE CRUST (SHORTCRUST PASTRY)
Recipe video above. My go-to pie crust I've been loyal to for more years than I can remember, a classic pie crust also known as shortcrust pastry. Flaky and easy with a dough that comes together in 1 minute using a food processor, though you can just use your hands.Use for Sweet and savoury pies - Pecan Pie, Pumpkin Pie to the great Aussie Meat Pie!Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people). Double it for a covered pie (use recipe scaler). VIDEO and PROCESS PHOTOS above super helpful for newbies!
Provided by Nagi | RecipeTin Eats
Categories Baking
Time 1h50m
Number Of Ingredients 5
Steps:
- Pulse Dry: Place flour, sugar and salt in food processor. Pulse twice to combine.
- Cut in butter: Scatter butter across surface. Pulse 5 times until the largest pieces are the size of chickpeas.
- Add chilled water: With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
- Form crumbs: Keep blitzing for 10 seconds until crumbs form (also see video). Pinch between fingers - they should stick and form a dough.
- HAND option: Whisk flour, sugar and salt in large bowl. Rub butter into flour with tips of fingers until it resembles crumbs - it should look the same as using a food processor. Then mix in cold water with rubber spatula, then proceed with steps below.
- Form disc: Tip crumbs out onto work surface, bring together into dome (don't knead), pat into 2cm/ 4/5" thick disc.
- Chill: Wrap in clingwrap then refrigerate 1 hour (up to 2 days, otherwise freeze).
- Dust with flour: Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, dust rolling pin with flour.
- Roll out: Roll out into round that's 10cm/4" larger than 22.5cm/9" pie tin. Patch up and roll over cracks as necessary
- Transfer to pie dish: Gently roll the pastry so it wraps around the rolling pin. Unroll it over the pie dish.
- Drape pastry into pie tin (do not stretch/pull, causes shrinkage).
- Trim: If making a pie with NO LID (like Pumpkin Pie), then trim edges with scissors leaving a 1 cm / 2/5" overhang. If making a pie with a lid (like a Meat Pie) then trim edges so they align with the edge of the pie tin (ie no excess overhang).
- Tuck excess under, if appliable (ie per step above, if making a no lid pie). Then crimp or decorate edge as desired.
- Refrigerate: Put pie crust in the freezer for 15 - 30 minutes (while oven heats up). This helps prevent shrinkage, firms up the butter again (flakiness!) and helps to ensure decorative crimped edges remain in tact.
- Baking options (Note 4) - Blind bake the pie crust if it will be baked once filled (eg Meat Pie, Pumpkin Pie). Fully bake the pie crust if it will not be baked once filled.
- Preheat oven to 200°C/390°F (180°C fan).
- Line & weigh down: Place 2 large pieces of parchment/baking paper crosswise over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 2)
- Bake 1 covered: Bake for 15 minutes, then remove from oven.
- Bake 2 uncovered: Use excess paper to CAREFULLY remove hot beads, then return to oven for 5 minutes or until base is light golden (doesn't need to be 100% cooked though).
- Cool: Remove from oven. Cool 15 minutes in the pie tin before filling (another measure to avoid soggy base).
- Follow directions per Blind Baking steps above BUT bake at 190°C/375°F (170°C fan) covered with baking beads for 25 minutes, then 15 minutes uncovered until golden. Fully cool before filling.
- Fill and bake per directions of chosen pie filling - such as Pumpkin Pie, Pecan Pie, Meat Pie. The par baked pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.
Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving
BASIC SHORTCRUST PIE CRUST
This easy, no fail, flaky all purpose pastry can be made by hand or in the food processor. The proportion of butter and shortening gives the pastry a perfect flavor and texture. Use this pastry for quiches and fruit or meat pies.
Provided by Olha7397
Categories Dessert
Time 15m
Yield 2 pie crusts
Number Of Ingredients 6
Steps:
- In a large bowl, sift together the flour and salt. Blend in the butter and shortening until the mixture resembles coarse breadcrumbs.
- In a cup, combine the water and vinegar or lemon juice. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equal pieces.
- Roll out as needed or wrap the dough in plastic wrap and chill.
- To partially bake the pastry, preheat the oven to 425°F Cut a piece of parchment, foil or waxed paper to fit inside the pie plate. Fill the paper with dried beans and bake for 15 minutes. Lift out the paper and beans and proceed with the rest of the recipe. Or use unbaked as required in your recipe.
- Makes enough pastry for one 9-or 10 inch double crust pie.
- Lucy Waverman's Cooking School Cookbook.
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
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.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
RICH SHORTCRUST PASTRY
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
Provided by Em Harries
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g
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