Basic Shortcrust Pastry Recipes

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

Steps:

• 1. Place flour and salt in a food processor. Add the butter and mix for about 10 seconds, or until the mixture resembles coarse breadcrumbs. Tip into a mixing bowl. 2. Add 4 TBS of water and stir the mixture with a butter knife until the dough just comes together. If it seems too dry, add another 1-2 TBS of water. Try not to make the dough too wet, as it results in a crumbly pastry. 3. Lightly knead the dough into a smooth ball, wrap in plastic wrap, and chill for at least 30 minutes before using. Makes 2 cups (16 oz) of dough. Entire recipe = 36 Weight Watchers points.

Steps:

• Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
• Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Use pastry for tarts, pastries, quiches, or other savory goodies.

Steps:

• Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
• If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
• Variations:
• Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
• Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

Steps:

• Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
• Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.