I’ve never made shortcrust pastry before because I had no idea how easy it is.

Tip: Sift flour into a large bowl from as high as possible to make airy, use very soft butter, and use knife as much as possible before fingers.

Ingredients
6 oz plain flour
6 oz very soft butter (I used Lurpak spreadable)
1.5 tablespoons of water approx
1 pinch of salt

  1. Sift flour from up high into a large bowl
  2. Add flour and using a knife cut and lift into flour until its like crumbs
  3. Then crumble a little more with finger tips
  4. Sprinkle on water and again with knife cutting and lifting
  5. Use fingers until a nice smooth ball of pastry is made – add more water if necessary
  6. Chill for 30minutes in a plastic bag before rolling out and lining a flan dish
  7. Push edges down before cutting then squash afterwards, try to cut generously above edge if poss
  8. Coat all surfaces except the very top edges with egg
  9. Prick base gently all over with a fork – Holes get bigger during baking, so take care
  10. Pre-bake at 190C for 20-25 minutes until only just turning golden brown
  11. Check during cooking incase its lifting and prick again and push down with hands if necessary

See Quiche fillings for some ideas

 

NOTES : I used 4 oz instead of 6oz of flour and butter and it created a very thin pastry – it baked in 20 mins. I prefer thicker so have increased the ingredients and so baking time will probably increase

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