SWEET SHORTCRUST PASTRY
Short, soft and sooo buttery!
I have come across many recipes when it comes to pastry and I have a few favourites, from the super simple to the extremely difficult. However, after much study, trial runs and taste testing, I have found this one to work a treat consistently! It's so simple and pretty foolproof - you honestly can’t really get it too wrong! It works as a delicious vessel for any sweet filling you can conjure up - be it traditional lemon, ricotta or one of my all time favourites, caramel!
You can press it into any mould, shape or size. GO WILD! There's no prerequisites here!
My husband loves shortbread-like pastry - you know - the good stuff! And he can vouch for my various sub-par attempts to find the most delicious pastry recipe. There were ones that were too tough, others too dry, and the worst…too bland. So you can imagine my delight when he fell in love with this one! It's super buttery, crisp and totally melts in your mouth. It's perfect!
There is nothing in this world like the sweet aroma of freshly baked, home made pastry! Trust me, this recipe is honestly easier than you think, so don't let pastry frighten you...it's time to get your hands dirty!
Gather The Following...
Now, Lets Begin!
Grab your food processor and process the flour, butter and sugar until mixture resembles fine breadcrumbs. Add the egg yolk and chilled water, then process again until dough just begins to come together.
On a lightly floured surface, turn out your pastry dough and knead until smooth. Shape dough into a disk, wrap in cling film and refrigerate for at least 30 minutes. (Unbaked dough will keep in the freezer for up to 2 weeks!)
Preheat your oven to 180 degrees. Line (or grease) your chosen pastry case and place on a baking tray.
Once dough is chilled remove from fridge and roll out to desired size and shape before pressing into your pan. Cover in baking paper and fill with pie weights (or uncooked rice) and bake for 10 minutes. Remove weights and baking paper and continue to bake for a further 5-10 minutes or until pastry in crisp and golden.
Then, you’re done! Just allow to cool in tin until you are ready to fill.
250g Plain Flour
125g Butter, cold and cubed
1/3 cup Caster Sugar
1 Egg Yolk
1Tbls Chilled Water