Homemade sweet shortcrust pastry is easier to do than you think. Plus it’s the perfect way to make sure your pie or tart case is just as delicious as the filling!
- Makes1, portion
- Prep time10 minutes, + 30 mins resting time
Ingredients
- 1 1/2 cups (225g) plain flour
- 1/3 cup (55g) icing sugar mixture
- 125g chilled butter, chopped
- 1 Coles Australian Free Range Egg yolk
- 2 tsp iced water
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and pulse until the mixture just comes together.Step 2
Turn dough onto a lightly floured surface and gently knead until just smooth. Shape into a disc.Step 3
Cover the dough with baking paper or plastic wrap. Place in the fridge for at least 30 mins or until required.
Recipe tip
Now twist it: Once you’ve nailed the basic dough, try one of our flavour twists.
Chocolate pastry: In step 1, reduce flour to 1¼ cups (185g) and add ¼ cup (25g) cocoa powder.
Coconut pastry: In step 1, replace 1/3 cup (50g) flour with 1/3 cup (25g) desiccated coconut.
Hazelnut or almond pastry: In step 1, replace 1/3 cup (50g) flour with 1/3 cup (35g) hazelnut meal or almond meal.
