Recipe for Shortcrust Pastry
Most of us will have packs of ready-prepared shortcrust pastry in our cupboards or freezers, but making our own is so simple and will cost us a fraction of the price.
This recipe for shortcrust pastry is so simple to follow, and as you can see, the ingredients for making it are items we are sure to have in our kitchen cupboards anyway.
Shortcrust pastry can be used for making so many dishes, and if we make too much, we can freeze what we have prepared and not used, for a later date.
Many desserts and pies require this type of pastry.
One of the biggest advantages in making our own, is that we know exactly what is in it, instead of being dependent on the shop-bought versions which may have hidden additives and preservatives added, with their inherent health risks.
As you can see below, shortcrust pastry is simple to prepare from the minimum of ingredients, and just a little practice can turn us all into master chefs!
This recipe does not include the cooking time, because shortcrust pastry is not served on its own, but used as an ingredient of a pie recipe.
It can be prepared in advance and left to rest in the refrigerator.
- 3 cups (9oz) plain flour
- pinch salt
- 1 cup (4½ oz) fat – half lard, half block butter or margarine
- 9 tablespoons water
- Mix the flour and salt together.
- Cut the fat into small knobs and add it.
- Using both hands, rub the fat into the flour between finger and thumb tips.
- After 2 – 3 minutes there will be no lumps of fat left and the mixture will look like fresh breadcrumbs.
- So far as possible, add the water altogether sprinkling it evenly over the surface, (uneven addition may cause blistering when the pastry is cooked).
- Stir it in with a round-bladed knife until the mixture begins to stick together in large lumps.
- With one hand, collect it together and knead lightly for a few seconds to give firm, smooth dough.
- The pastry can be used straight away, but it is better to allow it to ‘rest’ for 15 minutes. It can also be wrapped in polythene and kept in the refrigerator for a day or two.
- When the pastry is required, sprinkle a little flour on a working surface and on the rolling pin, not on the pastry. Roll out the dough evenly in one direction only, turning it occasionally.
- Use as required.