Shortcrust Pastry

This entry is filed under Baking Recipes.

Lighest, Shortest, Crumbliest Pastry Ever

Lighest, Shortest, Crumbliest Pastry Ever

I used to have mixed results with pastry, so I set about creating a foolproof recipe. The result is a wonderfully short, light and flaky pastry that works every time.

All you have to do is follow these simple rules: Measure everything exactly, work in a cool, dry kitchen, using cold utensils and work surface. Keep handling to a minimum and chill the dough for at least 30 minutes.

Preparation Time: 10 minutes
Serving Size: 1Kg
Effort Level: Easy
Shelf Life: 3 days in the fridge. 3 months in the freezer

500g McDougalls 00 plain flour
250g Cookeen
100g butter
½ tsp salt
200ml iced water.

Food processor
Measuring jug
Large bowl
Plastic bag or cling film

Here’s What You Do:
Run the cold tap until the water’s really cold, then measure 200ml water into a jug and place in the fridge.  (it may seem a lot of water compared to other pastry recipes, but trust me – it works!)

Hold the sieve high and sift 500g flour into a large bowl to get plenty of air into the flour then tip into the food processor. Add a good pinch of salt – about ½ tsp.

Cut 250g Cookeen and 100g butter into small cubes and add to the flour. Pulse the ingredients until they resemble fine breadcrumbs, then tip everything into the bowl.

Make a well in the prepared flour and pour in 200m chilled water and mix with the flour. Lightly gather the dough together with your fingertips until it forms a ball and leaves the bowl cleanly. Don’t be afraid to add a bit more water if you need to, the dough wants to be soft and pliable, not sticky and not crumbly.

Sprinkle a little flour over the work surface before kneading the dough lightly, then pop into a plastic bag or wrap in cling film and chill in the fridge until firm – allow at least half an hour before using.

Soft, pliable and ready for action

Soft, pliable and ready for rolling

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