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Easy shortcrust pastry recipe

Easy shortcrust pastry recipe


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  • Recipes
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  • Pies and tarts
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  • Shortcrust pastry

This recipe makes a sweet shortcrust pastry that is perfect for fruit pies or tarts. My mum gave me this recipe several years ago and I still use it today.

61 people made this

IngredientsServes: 16

  • 375g plain flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons caster sugar
  • 200g butter or block margarine
  • 1 egg
  • 1 teaspoon white vinegar
  • 5 tablespoons water, or as needed

MethodPrep:20min ›Ready in:20min

  1. In a large mixing bowl, combine flour, salt and sugar. Mix well, then rub in butter until mixture resembles coarse breadcrumbs.
  2. In a small bowl, combine egg, vinegar and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
  3. Allow dough to rest in the fridge for 10 minutes before rolling out.

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Reviews & ratingsAverage global rating:(694)

Reviews in English (553)

by LFLOWER75

This crust was great! Great flavor even though it doesn't have any butter in it.(I'm a true butter lover) And it has a great texture, tender and flaky. The key is to not over work it. When I added the liquids and stirred with a fork to get everything somewhat mixed, I then dumped the dough onto a piece of cling wrap where I used it to lightly squeeze it together until it formed a nice ball. If you knead this dough too much it flatten all the shortening pieces. Therefore you won't have anymore flaky, just tough. The cling wrap trick also helps in not adding extra flour as you do when you knead, and that can also make a tough dough.-04 Feb 2003

by BAKER1026

THIS IS THE FIRST TIME I HAVE EVER THOUGHT ABOUT REVIEWING A RECIPE (AND BELIEVE ME I HAVE USED QUITE A FEW GOOD ONES), BUT THIS ONE WAS WORTH THE TIME AND EFFORT. YOU MUST UNDERSTAND THAT USUALLY I WOULD NOT BOTHER TO REVIEW A PRODUCT IF I HAVE TO BECOME A MEMBER, BUT AGAIN I PUT THAT ASIDE BECAUSE I WAS SO ANXIOUS TO REVIEW THIS CRUST. I HAVE NEVER BAKED A PIE CRUST BEFORE AND FRANKLY I WAS SCARED TO DEATH TO TRY, BUT I READ THIS ONE AND DECIDED TO TRY IT; THAT WAS THE BEST CHOICE I COULD HAVE MADE. THIS CRUST WAS LIGHT AND VERY FLAVORFUL. I MUST ADMIT I DID USE CHILLED BUTTER INSTEAD OF SHORTENING. REGARDLESS, THIS CRUST IS SUPERB AND EVERYONE WHO HAS TRIED THIS CRUST RAVES ABOUT IT. THANK YOU TO WHOMEVER SUBMITTED THIS RECIPE BECAUSE IT IS A KEEPER THAT I PLAN ON PASSING DOWN TO MY LUCKY CHILDREN.-17 Jul 2002

by ELIZABETH101

excellent! Used my food processor. Added flour, sugar, salt and butter and pulsed until bread crumb consistancy. Added liquid down the funnel. Took less than 2 minutes! Baked it as an apple pie. Beautiful flaky pastry with next to no effort. A have to try recipe.-29 Aug 2005

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Best Shortcrust Pastry Recipes

Apologies from our editor for the spelling errors. Nonetheless, do enjoy this delicious dish!
Hi Cooks!
Today we share our recipe for making a short crust pastry dough. This dough can be used for making your favorite pies and desserts for almost any and every occasion..
Thank you for watching and let us know in the comments below what did you make using this versatile dish..
xxxx.
INGREDIENTS.
2 cups flour.
3 oz/ 1/3 cup grated butter or margarine (frozen).
3 oz/ 1/3 cup grated lard or shortening (frozen).
1/2 cup ice cold water.
1 tsp lime juice.
1 pinch of salt.
METHOD.
1. Add sifted flour and salt to a mixing bowl..
2. Place 1/3 of the fat to the flour mixture and mix until it resembles bread crumbs..
3. Combine the lime juice and the water. Slowly add this solution to your flour and fat mixture until the pastry dough comes together or resembles a dough (about 5 mins)..
4. Refrigerate for thirty mins.
5. Roll out your dough and add another 1/3 of the remaining fats. Fold as directed in the video and refrigerate for about half hour. Repeat this step twice..
6. Refrigerate your dough for at least 45 mins before use..
N.B. This recipe requires you to bake the dough at 375F for about 20-25 mins..
Follow us on IG: cookingideasplease.rm.
Email us at: [email protected]
#CheesePies #SausageRolls #ShortCrustPastryDough

Video taken from the channel: CookingIdeasPlease


This is my favorite recipe as it is the most versatile. It is a good pastry for handling and for rolling and creates a lovely taut crust with a melting texture. If you are a pastry novice, then I suggest you try this one for starters. It is the one I return to time after time.

Sometimes a recipe calls for sweet or rich shortcrust pastry, especially for desserts and sweet pies. A rich shortcrust pastry recipe is similar to basic shortcrust but has an egg and sugar added to it. This pastry is also known as pate sucrée.

Though it may at first seem a little sticky, rich shortcrust pastry is easy to handle. But as with any pastry recipe, resting is the key to success, as once it's rested in the refrigerator, the pastry will keep its shape while being cooked.


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German Shortcrust Pastry Recipe

This German sweet shortcrust pastry recipe can be used for fruit tarts, cheese cakes, Christmas cookies and many more German dessert recipes.

The secret for a successful Mürbeteig is to use cold ingredients and cool hands. Don't knead the dough too long, it might get crumbly.

The traditional Mürbeteig is based on the 1, 2, 3 principle. That means you use 1 part sugar, 2 parts butter, 3 parts flour. Whether an egg belongs to the recipe, or not, is often discussed.
The dough with an egg is not so crumbly and slightly easier to handle. That's why I always use the version with an egg :).

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Shortcrust Pastry Recipe

Based on the 1,2,3 principle you can easily adjust the amount of sugar, butter and flour, depending on the size of the tin, and how thick you like the pastry.
Tip: Prepare twice as much dough, and put one (raw) portion into the freezer to make a quick fruit tart for unexpected guests.

Ingredients for a 26cm (10 in) tin:

  • 50g (1/4 cup) sugar
  • 100g (1/2 cup) cold butter
  • 150g (1 1/4 cup) pastry flour (Type 405)
  • 1 egg
  • 1 pinch salt

Preparing a shortcrust pastry

Directions

Sift the flour on a large board or clean table, make a hollow like in the picture above.

Add the sugar and the egg into the hollow,
cut the cold butter into pieces and put it on the rim.

Mix the egg and sugar with your fingertips, then quickly rub butter into the flour and blend all ingredients together. Don't knead too long.

Form a ball with the dough, wrap in cling film and let it rest in the fridge for at least half an hour.
Quickly knead the dough again, roll it out on a floured table.

Grease a flat baking tin, sprinkle with breadcrumbs, put the dough into the tin, prick some holes into the dough to avoid bubbles.

Bake at 200°C / 400°F for about 10 to 15 minutes.

Let the cake rest for 5 minutes and remove it from the tin while still warm. Let it cool on a wire before you top it with fruits.

If you use cups, please check this page for flour facts and gram to cup conversion.

Variations

This sweet shortcrust pastry recipe can be used for fruit tarts, cheesecake, plum cake or as a firm base for filled sponge gateaus.

Try it for Christmas cookies, sprinkled with sugar, chocolate chips or almond slivers. The cookies will have a crunchy consistence and a fine butter taste.


Sieve the flour and salt into a large mixing bowl, holding the sieve high above the bowl so the flour gets a good airing.

Sieve the flour and salt into a large mix.

Cut the cold butter into small pieces then sir it into the flour using a knife.

Rub the fat into the flour – dip your fingertips into the flour and gently rub the little pieces of butter between the tips of your thumbs and fingers so that they flatten and gradually mix into to flour. As you do this keep lifting your hands up above the rim of the bowl as this will let air get to the flour and keep the mixture cool as you rub in.

Keep rubbing in as lightly as you can until you cannot see any more bits of butter and the mixture looks like coarse breadcrumbs. Try to do the rubbing in as quickly as possible as the longer you are touching the butter the hotter it will become and your mixture may become greasy and sticky. If this happens just put the bowl in the fridge for 5 minutes and then continue.

Sprinkle 1 tablespoon of cold water over the mixture and quickly mix it in with the knife. The pastry will start to come together in small lumps. If there are any dry bits of flour in the bottom of the bowl sprinkle over a tiny bit more water and mix again. It is very important not to add too much liquid as the pastry will be sticky and difficult to roll out, and when it is cooked the pastry will be tough and hard.

Use your hand to bring the pastry together in a ball, this is easiest if you use a wiping motion and wipe all the little bits up into one big ball. The dough should feel like plasticine - neither too hard and too soft.

Tip it out onto a floured work surface and knead it for a second or two just to bring into a smooth ball.

Wrap the pastry in a piece of cling film and leave to rest in the fridge for 30 minutes.

Take the pastry out of the fridge, unwrap it from the cling film and set it on the floured work surface.

Flour your hands and the rolling pin. Pat the dough down a little so the surface is flat.

Use the rolling pin to roll the pastry away from you in gentle strokes, pressing down with it gently as you go.

After every two or three strokes give the pastry a quarter turn – this will ensure you have a round of pastry rather than a long thin strip.

Keep rolling until the pastry is the required thickness – generally the smaller the tin you are lining the thinner the pastry should be.

Now you've mastered shortcrust pastry, try out our jam tart recipe.


In a large bowl sift the flour and add sugar. Mix with your hand. Throw in cold butter (cut into cubes) and using your hand work the butter into the flour mix until you get crumb-like texture.

Add the egg yolk and a bit of water. Mix. Add the rest of the water in a few stages, using your hands to mix the ingredients around until you form a ball. Don’t overwork the dough.

Cover the bowl with cling film and place in your fridge for 30 minutes. You can also wrap the pastry in a cling film, if you don’t have enough space in the fridge!


This Easy Shortcrust Pastry Will Satisfy All Your Baking Needs

Our perfect shortcrust pastry is super easy to make, super flaky, and SO buttery without the use of shortening.

This recipe creates enough for one bottom pie crust, so if you want to create a lattice or a full-on top crust (like for our perfect apple pie), simply double this recipe.

Three things you need to keep in mind when making pie crust:

1. Your butter needs to be SUPER COLD.

This is not an overstatement&mdashsoftened butter or butter that's beginning to warm up will make the dough tough to work with. Don't remove the butter from the fridge until you're ready to start.

2. Break down the butter. but not too much.

Most recipes call for breaking down the butter into pea-sized clumps, which is true, but you'll want to keep some bigger pieces, too. These will ultimately help create a pastry with flaky layering.

3. Mix with your hands.

Yes, you can totally transfer the butter-flour mixture to a food processor, but it's not totally necessary. Working with your hands will ensure your control over the dough.

4. Apple cider vinegar is the secret.

Pie crust recipes often call for a tablespoon of vinegar or vodka as a secret ingredient for creating even flakier dough. We love apple cider vinegar&mdashit will prevent the rise of gluten, which can create a tougher pastry.

5. Yes, you need to add your ice water by the tablespoon.

After working the flour and butter, you'll need a little bit of water to help bring together the dough. Make sure it's ice cold otherwise, the butter will begin to melt and you'll miss out on flakiness :) Simply fill a bowl with ice and add water, then scoop it out as needed by the tablespoon, working the dough after each, until it comes together nicely.


Method for easy shortcrust pastry:

Sift your flour to remove any lumps. Add a pinch of salt if you like.

Add the butter to the flour and rub together with your fingertips to achieve a breadcrumb style consistency.

Add your water, 5-10ml at a time, until you have formed the dough into a ball. Depending on the humidity conditions in your kitchen you may need a little more water than this recipe states, so this is why it is best to add gradually until you&rsquove formed a ball of dough.

Ensure the dough is not sticky while you&rsquore combining it together. If it is too sticky then add a small dusting of plain flour.

Wrap your ball of dough in cling film and chill in the fridge for 30 &ndash 45 minutes.

Your easy shortcrust pastry dough is now ready to bake!

How long the pastry takes to bake is dependent on the recipe that you&rsquore creating. I often blind bake for around 5-6 minutes before I add filling for recipes such as quiche.


How to make shortcrust pastry recipe

Samuel Goldsmith April 16, 2021 11:41 am

Credit: TI Media Limited

Nutrition per portion

Shortcrust pastry is a staple for any baker – learn how to make it with our handy step-by-step guide.

Homemade shortcrust pastry doesn’t have to be hard, with our method giving you perfect pastry in three easy steps. Ready in ten minutes and using just four ingredients, our recipe is fuss-free and quick, and saves you buying expensive ready-made pastry options. Simply blend the ingredients together, slowly add water and leave to rest for half an hour. Then use your batch to try out a number of shortcrust pastry ideas. An incredibly versatile pastry, you can use shortcrust in sweet or savoury dishes. Think hearty pies, tasty tarts and warm sausage rolls.