SHORTCRUST PASTRY DOUGH
This is in response to a request for homemade pastry. I am the world's worst baker, but my pastry came out right on my first attempt! (Prep time includes refrigeration time)
Provided by Millereg
Categories Pie
Time 1h50m
Yield 5 cups (approx)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, sift together the flour and salt.
- Add the butter and cut into flour until the mixture resembles fine bread crumbs.
- (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
- Mix in enough cold water to hold mixture together.
- Form into a ball.
- Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
- Assembly: Preheat the oven to 350 degrees.
- Spray a baking sheet, muffin tray, etc.
- with nonstick cooking spray or grease with shortening.
- Remove pastry from refrigerator.
- Lightly sprinkle work surface with flour.
- Roll out pastry to about 1/8-inch thickness.
- Cut into circles, squares, or any shape and size that you like.
- Use any filling that you want.
- To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
- If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
- Place on prepared baking sheet, muffin tray, etc.
- and bake for 50 minutes or until golden brown on top.
- Pastry freezes extremely well.
SHORTCRUST PASTRY
Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.
Provided by Joanna
Categories Desserts Pies 100+ Pie Crust Recipes
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
- Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Use pastry for tarts, pastries, quiches, or other savory goodies.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 18 g, Cholesterol 56.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.5 g, Sodium 83.2 mg, Sugar 0.1 g
SHORTCRUST PASTRY
This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.
Provided by Food Network
Categories dessert
Time 50m
Yield makes 1 (14 ounce) crust
Number Of Ingredients 4
Steps:
- Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
- If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
- Variations:
- Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
- Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.
THE EASIEST SHORTCRUST PASTRY
This was given to me by my aunt, a prolific baker. I've used it for years, in savoury and sweet pies and it is always great.
Provided by Sonja South Africa
Categories Dessert
Time 12m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Simply mix together the ingredients and press into a pie dish.
- If you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180°C.
- To use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180°C.
- For a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
- For extra flavour, add 2 tablespoons grated coconut to the pastry mixture.
Nutrition Facts : Calories 1301.3, Fat 93.3, SaturatedFat 58.5, Cholesterol 244, Sodium 656.3, Carbohydrate 103.8, Fiber 3.4, Sugar 8.8, Protein 13.9
BASIC SHORT-CRUST PASTRY
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.
Provided by David Tanis
Categories side dish
Time 10m
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
Steps:
- Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams
BASIC SHORTCRUST PASTRY (GORDON RAMSAY) RECIPE - (4.6/5)
Provided by Chez_Alexander
Number Of Ingredients 4
Steps:
- 1. Place flour and salt in a food processor. Add the butter and mix for about 10 seconds, or until the mixture resembles coarse breadcrumbs. Tip into a mixing bowl. 2. Add 4 TBS of water and stir the mixture with a butter knife until the dough just comes together. If it seems too dry, add another 1-2 TBS of water. Try not to make the dough too wet, as it results in a crumbly pastry. 3. Lightly knead the dough into a smooth ball, wrap in plastic wrap, and chill for at least 30 minutes before using. Makes 2 cups (16 oz) of dough. Entire recipe = 36 Weight Watchers points.
SHORT CRUST DOUGH
Steps:
- In the bowl of a heavy-duty mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add butter, and continue mixing until coarse crumbs form. Add egg yolk; mix just until dough comes together. Roll dough out, about 1/8 inch thick, between two layers of parchment paper. Chill until firm, about 1 hour.
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
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- In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form into two discs.
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