How to Cook Delicious Shortcrust pastry (sweet)

Shortcrust pastry (sweet). Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies. Learn how to make sweet shortcrust pastry.

Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. A good shortcrust pastry recipe is a must-have for any budding baker. Sift the flour and salt into a dish or food processor. You can cook Shortcrust pastry (sweet) using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of Shortcrust pastry (sweet)

1. Prepare 375 g of plain flour.
2. You need 260 g of unsalted butter softened.
3. Prepare 125 g of caster sugar.
4. Prepare 1 of large egg.

Cut the butter into cubes and add to the bowl or food processor. If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.

Shortcrust pastry (sweet) instructions

1. Put the flour and butter into a large bowl. Rub together until you get crumbs.
2. Stir the sugar through the flour and butter mix. Beat the egg and add this too..
3. Mix together with a wooden spoon until it starts to combine. Then use your hands to fold it all together into a ball.
4. Chill the pastry for at-least 30 minutes before you use it. You can divide up and freeze in smaller quantities to use whenever you need it. It should be ok for up-to a year in the freezer..
5. This pastry can be used to make a number of bakes. If you are making tarts with it then you would need to bake for around 20 minutes..

Shortcrust pastry recipes usually call for twice as much flour as fat by weight. This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. How To Make Sweet Shortcrust Pastry. I use a food processor to make the recipe nice and quick. The other reason I like this method is so that the heat from my hands can't melt the butter.