A handy shortcrust pastry recipe that’s perfect for sweet tarts and pies. You'll need a stand mixer or food processor for this one.
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Serves
8
Cold Unsalted Butter
Icing Sugar
Plain Flour
Egg
Egg Yolk
Fine Salt
Serves
8
Cold Unsalted Butter
Icing Sugar
Plain Flour
Egg
Egg Yolk
Fine Salt
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grate the cold butter into a bowl and return to the fridge. Chill the mixing bowl and the pastry attachment in the fridge for 30 mins.
Step 2.
Sift the flour, salt and icing sugar into the bowl of the standing mixer. Add the cold butter and combine in quick pulses to just bring it to the breadcrumbs stage.
Step 3.
In a separate bowl, whisk together the egg and extra yolk. Gradually add to the mix, mixing as you do, until it just comes together as a dough.
Step 4.
Wrap the dough in clingfilm and refrigerate for at least 30 mins.
Step 5.
Remove the dough from the fridge and allow it to come to room temperature. Knead it very gently on a lightly floured clean surface to gently soften the dough. Use a floured rolling pin to roll the dough out to your desired thickness.
Step 6.
Use the pastry to line the tart or pie tin of your choice then bake in an oven at 180°C fan until browning and starting to crisp.
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