Short-crust pastry shouldn’t fall short of simplicity and easiness in making them.  To create such pastry, one must be fully aware of these tips which are collected from the wisdom of homemakers all throughout the past generations.

How to make Shortcrust Pastry
How to make Shortcrust Pastry

 

Classic Short-crust pastry

This kind of short-crust should have the right amount of crispiness and melt-in-the mouth texture.  If you’re just starting in making pastries, try this one.

 

Ingredients

  • 200g all-purpose flour
  • 110g butter, cubed
  • 2-3 tbsp. of cold water
  • Salt

 

Directions

  1. Put together the flour, butter and salt into a big mixing bowl.
  2. Using your fingertips, rub the butter against the flour until the texture becomes akin to breadcrumbs.
  3. Add the cold water and mix the dough well. Add more water using a spoon if the dough is still dry.
  4. Wrap the dough in plastic wrap and chill for about 15-30 minutes.

 

 

Rich Short-crust pastry

Rich short-crust pastry is also called ‘sweet short-crust pastry.’  This kind of pastry is best used or prepared for desserts and pies with sweet flavorings.

 

Ingredients

  • 225g all- purpose flour
  • 110g butter, cubed
  • 25g fine sugar
  • 1 egg
  • A little milk

 

Directions

  1. Put together the flour, sugar and butter into a large mixing bowl.
  2. Using your fingertips, rub the butter against the flour-sugar mixture until the texture turns akin to that of breadcrumbs.
  3. Add the egg and with the use of a cold knife (or food processor), stir until the dough is okay. You can add a teaspoon or so of milk if you find the dough too dry.
  4. Wrap the dough in Saran wrap and chill in refrigerator for about 10-30 minutes.

 

How to make Shortcrust Pastry
How to make Shortcrust Pastry

 

 

 

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