Basic Shortcrust Pastry
Basic Shortcrust Pastry

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, basic shortcrust pastry. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Basic Shortcrust Pastry is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Basic Shortcrust Pastry is something that I have loved my whole life.

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. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie.

To get started with this particular recipe, we must first prepare a few components. You can have basic shortcrust pastry using 4 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Basic Shortcrust Pastry:
  1. Prepare 50 grams Bread flour
  2. Make ready 50 grams Cake flour
  3. Get 75 grams Butter
  4. Get 50 ml Ice cold water

A quick and easy recipe for shortcrust pastry. You can make it by hand or in a food processor. Ingredients for Basic Shortcrust Pastry Recipe. This pastry can be stored in refrigerator for two days or in the freezer for up to three months.

Instructions to make Basic Shortcrust Pastry:
  1. In a food processor, add in the bread flour, cake flour, and butter and blend it. (Make sure that the butter is still cold. Even better if you refrigerate the flour.) Basic Shortcrust Pastry1. Once it is crumbly, it's done. (At this point, it shouldn't be finely mixed yet and the butter should still be slightly chunky.) Basic Shortcrust Pastry1. Add in the water and blend. Set it to pulse mode if you have it. If you don't have that setting, turn the machine on and off to pulse (try to use as few pulses as possible).
  2. Once the dough looks like this picture where the dough is starting to come together, it's ready. Tip for this step is to make sure the consistency isn't too smooth yet– leave some lumps of butter and let the dough be a bit floury.
  3. When preparing by hand Make sure that the butter and the dry ingredients are mixed together well by using your fingertips. Then, while adding in the cold water, use a scraper to cut in the butter and mix the dough together. Once the dry ingredients have been incorporated, it's done. (Mix until there are still some lumps of butter.)
  4. Cover it with a plastic wrap and put it in the fridge to rest for an hour. At this point, you should be able to see spots of the butter and flour in the dough.
  5. Cover a countertop with flour and roll out the dough into a long rectangular shape. Using the flour on the surface, fold the dough into thirds. If you have a lot of flour on the countertop, use a decorating brush or something to brush some off as you form the dough.
  6. Rotate the dough by 90 degrees, fold it into thirds, and then roll it back out. Repeat this process 2 more times. (Total of 3 times.)
  7. This time I made sweet roll dough. I rolled it out into a 30 cm by 18 cm shape and coated the top with some water. I made a mixture of two tablespoons of granulated sugar and some cinnamon powder, and sprinkled it over the dough. I then rolled it.
  8. While rolling up the dough, adjust the shape so it stays together. Cover it with plastic wrap and set it in the fridge for 30 minutes to rest.
  9. Next, cut it into 5 mm wide slices.
  10. In a preheated oven at 375℉ (190℃), bake for 20 minutes.
  11. They are done. The cinnamon and sugar I gently rolled into the dough melted perfectly. They are very cute mini pastries when done.

Basic shortcrust pastry recipe at Waitrose.com. Visit the Waitrose website for more pastry recipes and ideas. Learn how to make basic shortcrust pastry at home with our simple step-by-step guide. This easy and delicious shortcrust pastry can serve as the base for many sweet or savory creations, from layered bars to mini tarts. These crusts are the base for most pastry and pie recipes.

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