Rich Shortcrust Pastry
The richest crumbliest pastry you ever tasted that can be used for sweet or savoury dishes.
Equipment
- Food Processor Not absolutely necessary, but so useful
Ingredients
- 16 oz Plain Flour (All Purpose)
- 10 oz Good quality butter cut into cubes and chilled
- 2 oz caster sugar optional
- 1 pinch salt
- 2 eggs beaten
Instructions
- Add flour, butter, sugar and salt to the jug of the food processor in that order.
- Turn on using the low speed setting and allow it to mix until it forms fine breadcrumbs.
- Slowly add in the eggs with the blade still running and continue to run the blade until the mixture starts to come together. This takes about a minute, and you may need to manipulate the processor around, without disconnecting the bowl of course to allow the mixture to come together. Stop the blade before the dough forms into a single clump.
- Dump the mixture into a bowl or onto the work surface and bring it into a cohesive ball with your hands.
- Form into one or two flat discs (depending on your intended use), wrap in cling film and put in the fridge for 20 minutes if time allows, though you can use it straight away if necessary. Otherwise put into a zip lock freezer bag and freeze for up to 3 or 4 months.
- If rolling one of two discs, just roll out in the normal way on a floured surface, but if rolling out one large disc i.e. more than 10" diameter it is best to roll out between two sheets of parchment paper or two pieces of cling film. Roll out to about quarter to eighth of an inch thick. Then remove the top sheet of paper or film, and use the bottom sheet to lift the pastry, while turning over onto the baking sheet or tin. Then remove the bottom layer of parchment or film.
Notes
This recipe is enough to make a top and bottom for a deep filled 10" pie or two bottom pastry cases for chocolate tart or quiches etc.
Don't be afraid to experiment with different flavour elements. I have often heard of people adding grated cheese to the pastry of an apple pie. And while this may seem a bit strange, adding cheese to pastry for quiche sounds delicious!