Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. It is based on a "half-fat-to-flour" ratio (by weight). Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a flan or pie. You can also make it using 1:2 i.e. Fat:Flour as given in this recipe. Source: Wikipedia
INGREDIENTS
200-g Butter
400-g Flour
Pinch of salt
Iced Water
PROCEDURE
Shortcrust Pastry
A. In a bowl add flour and salt, sift through a strainer pour into a mixer, now add cubes of cold butter to the flour, blitz using short bursts until all the butter has incorporated with the flour and it looks like ‘wet sand’. Remove the flour mix on to a clean surface to work it, sprinkle flour over the surface before you start. Gather all the flour together and knead until its incorporated well, DO NOT overwork the dough or it will shrink while baking. Add a teaspoon of water if the dough is too dry. Once the dough is ready wrap with cling film and refrigerate. You can freeze this type of dough for future use, for up to a month.
B. Use any type of baking tin, grease well with butter and dust with flour, keep aside.
C. Remove the dough from the refrigerator, divide by 3:2 use the larger portion for the bottom.
1. For best results when rolling out Shortcrust Pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
3. Roll pastry firmly, always rolling away from you; give the dough 2-3 rolls.
4. Then turn the dough a quarter turn.
5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
6. When the pastry has increased in size, pick it up to turn / line the tin by rolling it round the rolling pin.
7. Lift the pin with the pastry around it carefully and turn it to lie out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5mm depth.
8. Now carefully lay the dough over the flan ring on the tin.
9. Ease pastry gently into ring and press firmly down sides, again allowing a small excess at base as for the flan tins.
10. Allow excess pastry to fall over sides and to cut it away use a sharp knife and trim all round the top outside edge of the ring.
11. Gently ease pastry up all round the inside of the ring as described in the flan tin section so that the pastry stands slightly proud of the top of the ring.
