View source for Homemade shortcrust pastry

Name: Homemade shortcrust pastry
Prep time: 45 min
Cook time: 2 s
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 250 g plain flour, sifted; ¼ teaspoon icing sugar; 6 g salt; 125 g cold butter, cut into small chunks and chilled; About 75 ml iced water
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{{#seo:
|title=Homemade shortcrust pastry, British recipe
|titlemode=replace
|keywords=#butter #pastry #homemadeshortcrustpastry #flour #icingsugar #foodprocessor #fridge #plainflour #mixer #cheese #fat 
|hashtagrev=032020
|description=Whilst ready-made pastry is widely available, there may be times when you want to make your own
}}
<!-- /seo -->Whilst ready-made [[Pastry|pastry]] is widely available, there may be times when you want to make your own.  Ready-made pastry is [[Frozen|frozen]] and if you are in a hurry, it is quicker to make your own than wait for the frozen to [[de-frost]].

Most ready-made [[Pastry|pastry]] will contain manufactured [[Fat|fat]], whereas you can choose your own fat type if you make it yourself.

Traditionally, a mixture of half-[[Lard|lard]] and half-[[Butter|butter]] was considered the ideal mixture and it probably still is.  However, as a vegetarian, I always use 100% [[butter]].
{{recipesummary
|TotalCalories = 1809
|PortionCalories = 452
|DatePublished=2nd January 2013
|Author = JuliaBalbilla
|Servings = Serves 4 - Makes about 450 grams
 |Difficulty = 2
 |ImageComment = A ball of shortcrust pastry
 |TotalTime = 45 minutes
 |PrepTime = 45 minutes
 |CookTime = None
 |Image = [[Image:Homemade shortcrust pastry recipe.jpg|middle|none|alt=Electus]]

}}
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Nice</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>

<span class="reviewDesc">This was much easier than I thought at first.  Will do this again.</span>
 
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span>
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{{RecipeIngredients
| 250 g [[Plain flour|plain flour]], sifted
| &frac14; teaspoon [[icing sugar]]
| 6 g [[Salt|salt]]
| 125 g cold [[Butter|butter]], cut into small chunks and chilled
| About 75 ml iced water
}}
===Method===

{{RecipeMethod
| Mix the [[Flour|flour]] with the [[icing sugar]] and [[Salt|salt]] in a bowl and add the chunks of [[Butter|butter]].
| If making the [[Pastry|pastry]] manually, cut the [[Butter|butter]] into the [[Flour|flour]] with cold scissors, until the mixture is like fine [[Breadcrumbs|breadcrumbs]].
| To ensure that the [[Butter|butter]] has been sufficiently incorporated, shake the bowl back and forth.  Any large lumps will come to the surface and you can cut them in again.
| Add the cold water, not all at once, stirring with a fork to mix it in.
| Keep adding the water until you can form the mixture into a compact and non sticky ball, which will hold together.
| Wrap in [[cling-film]] and place in the [[Fridge|fridge]] for half-an-hour before use.
| This can be made in a [[Food processor|food processor]], in which case process the [[Flour|flour]], [[Salt|salt]] and [[Butter|butter]] together, using the pulse setting.  Slowly add the water and the mixture should automatically form itself into a ball when enough water has been added.  Do not over-process though, as it will make the mixture too warm.  A stand [[mixer]], if you have one, would be better than using a [[Food processor|food processor]].
}}
===Variations===
You can make additions to the [[Pastry|pastry]], eg. [[Spices|spices]], [[Cheese|cheese]] and [[Sugar|sugar]] (for a sweet pastry).  

===Chef's notes===
Once the [[Pastry|pastry]] has rested in the [[Fridge|fridge]], roll it out according to your recipe's instructions and add the other ingredients.  However, I always put it back in the fridge at this stage for a further 30 minutes, before I put it into the preheated oven.  I do this even with ready-made [[pastry]].
==See also==
[[Pâte brisée]]'''
{{RecipeLine}}
[[Category:Recipes|Pastry shortcrust]]
[[Category:Bread and baking|Pastry shortcrust]]
[[Category:British recipes]]
[[Category:Pies tarts and flans|Pastry shortcrust]]
[[Category:Uncooked]]

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