A delicious and easy shortcrust recipe is a staple everyone should have up their sleeve. Whether you're using a sweet or savoury filling, this pastry is perfect for any recipe.
- Makes6
- Cook time50 minutes
- Prep time15 minutes, + 1 hour resting time
Ingredients
- 1 1/2 cups (225g) plain flour
- 125g chilled butter, chopped
- 2 Coles Australian Free Range Egg yolks
- 2 tsp iced water
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Method
Step 1
Place the flour in a food processor. Add the butter straight from the fridge, to make sure it doesn’t melt into the flour. Process until mixture resembles coarse breadcrumbs.
Step 2
To get a soft texture, add the egg yolks and iced water and process until a dough just comes together. Be careful not to overwork the ingredients or the dough will be tough.
Step 3
For a smooth dough, turn onto a lightly floured surface and gently knead until the dough comes together. To keep the dough from shrinking during baking, cover in plastic wrap and rest in fridge for 30 mins first.
Step 4
The dough needs to stay cold and firm, so it’s best rolled on a lightly floured cold surface, such as marble. Use a rolling pin to roll until 3mm thick. Line pie dishes with pastry. Trim excess. Place in fridge for 15-30 mins to rest.
Shortcrust pastry
- Makes6
- Cook time50 minutes
- Prep time15 minutes, + 1 hour resting time
Ingredients
- 1 1/2 cups (225g) plain flour
- 125g chilled butter, chopped
- 2 Coles Australian Free Range Egg yolks
- 2 tsp iced water
Description
A delicious and easy shortcrust recipe is a staple everyone should have up their sleeve. Whether you're using a sweet or savoury filling, this pastry is perfect for any recipe.
Method
Step 1
Place the flour in a food processor. Add the butter straight from the fridge, to make sure it doesn’t melt into the flour. Process until mixture resembles coarse breadcrumbs.
Step 2
To get a soft texture, add the egg yolks and iced water and process until a dough just comes together. Be careful not to overwork the ingredients or the dough will be tough.
Step 3
For a smooth dough, turn onto a lightly floured surface and gently knead until the dough comes together. To keep the dough from shrinking during baking, cover in plastic wrap and rest in fridge for 30 mins first.
Step 4
The dough needs to stay cold and firm, so it’s best rolled on a lightly floured cold surface, such as marble. Use a rolling pin to roll until 3mm thick. Line pie dishes with pastry. Trim excess. Place in fridge for 15-30 mins to rest.