Hairy Bikers Shortcrust Pastry
Hairy Bikers Shortcrust Pastry is a simple pastry dough made from flour, butter, and a bit of cold water. The key to a perfect shortcrust pastry is to work the ingredients together lightly, ensuring that the pastry is crumbly and buttery without being tough. This recipe is great for a variety of dishes, whether you’re making a savory pie or a sweet tart.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: Pastry
- Method: Baking
- Cuisine: British
Ingredients
- Plain flour (250g): The base for the pastry.
- Cold butter (125g, diced): Adds richness and creates a flaky texture.
- Salt (a pinch): Enhances the flavor, especially for savory dishes.
- Cold water (3-4 tbsp): Bring the dough together without making it too wet.
- Egg (1 beaten, optional): For brushing the pastry if you’re making a savory pie or tart.
Instructions
- Prepare the ingredients: Measure out your flour and butter, and chill the butter if it’s not already cold. Cold butter is key to achieving a flaky pastry.
- Mix the flour and butter: In a large mixing bowl, add the flour and a pinch of salt. Using your fingertips or a pastry cutter, rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Be careful not to overwork the dough.
- Add the water: Gradually add the cold water, 1 tablespoon at a time, and mix until the dough starts to come together. You want just enough water to bind the dough without making it too wet.
- Form the dough: Gather the dough into a ball with your hands, wrap it in cling film, and flatten it slightly into a disc. Chill the dough in the refrigerator for at least 30 minutes before rolling it out.
- Roll out the dough: Lightly flour your work surface and rolling pin. Roll out the chilled dough to about 3-4mm thickness, turning it occasionally to ensure even rolling.
- Use the pastry: Line your pie or tart tin with the rolled-out dough, trimming the edges if necessary. For savory pies, brush the pastry with a beaten egg for a golden finish. Prick the base of the pastry with a fork to prevent air bubbles during baking.
- Chill again (optional): For best results, chill the pastry again in the tin for about 15-20 minutes before baking. This helps prevent shrinking during baking.
- Bake or fill: Pre-bake (blind bake) if required, or fill with your desired filling and bake according to your recipe.