Everyone should have their go-to recipe for shortcrust pastry from scratch. I know that in today’s world is much easier to buy ready-made pastry. But let’s face it, home-made shortcrust pastry from scratch tastes so much better. Don’t get me wrong, I always have a shop bought pack in the freezer (for emergencies) but if I can I’ll do it from scratch, the savory or the sweet version.The only pastry that I would never try to make at home is puff pastry. I’m sure the homemade version will be much better but I ‘m tired just to think about the trouble it is to make it.
So if you don’t have your own secret recipe or you just want to try another one, here it is, my shortcrust pastry from scratch 🙂
Shortcrust pastry from scratch
- 200 g of flour
- 100 g unsalted butter broken into small pieces
- 1 egg
- 1 tsp of salt
- 1 tbsp of water
- Break the egg into a bowl and stir with a fork
- Sift the flour to another bowl.
- Add salt and the butter.
- With the tips of the fingers, mix the butter with the flour and till it become a crumbled mixture.
- Make a hole in the middle
- Place the beaten egg and water in the center
- Begin kneading from the center out until you get a well combined dough.
- Do not knead too long otherwise the dough will become hard.
- Make a ball with the dough and wrap it in cling film.
- Let it stand for 30 minutes in the fridge.
- After the 30 minutes, sprinkle the kitchen counter with flour and, on top, roll out the dough with the rolling pin.
- Roll the dough around the rolling pin and slowly roll out over the pie tin you will be using.
- Press well into the tin and remove the excess dough with a knife.
- And it's ready to use.