Learn how to make sweet shortcrust pastry – it’s so easy! Just 4 basic ingredients and 5 minutes prep time… it couldn’t be any simpler!
Pastry is one of those things that people don’t often make themselves. And it’s totally understandable! First of all, it’s quick and easy to buy frozen pastry at the supermarket AND a lot of the pre-made pastry sheets are actually pretty good. But seriously, nothing, I repeat nothing, can beat the incredible deliciousness that is homemade pastry.
There is no way you’re ever going to get the same kind of flaky, melt-in-your-mouth pastry at the supermarket. Thankfully, it’s actually really simple to make your own pastry (except for puff pastry… in which case I totally recommend buying the pre-made sheets!!).
How to make sweet shortcrust pastry
For this basic sweet shortcrust pastry, you will need:
– plain flour
– caster sugar
– cold butter
– iced water
And that is it!! Told you it was easy!
To make the pastry, it’s simply a matter of popping the flour, sugar and butter into a food processor (or Thermomix) and processing it until it resembles fine breadcrumbs. Then slowly add the iced water until a lovely dough forms. The dough should be nice and smooth. Knead it into a ball on a lightly floured surface. Wrap in plastic wrap and pop it into the fridge for at least 30 minutes.
When you’re ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick. If you’re making a pie or dessert that has both a pastry bottom and top, it’s best to divide your dough into 2 and roll them out separately.
This dough is perfect for all of your favourite pies, tarts and desserts – apple pie, lemon meringue, lemon tart, apple pie, chocolate filled pie and more! It really is a super versatile recipe.
How To Make Sweet Shortcrust Pastry
Ingredients
- 2 cups plain flour
- 3 tbs caster sugar
- 150 g butter cold and chopped
- 2-3 tbs icy cold water
Instructions
Conventional Method
- Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
- Slowly adding the iced water until a smooth dough forms.
- Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and pop it into the fridge for at least 30 minutes.
- When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
- If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
- Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
- Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.
Thermomix Method
- Place the flour, sugar and butter into the TM bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).
- Add the iced water and knead for 1 minute on interval speed.
- Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and pop it into the fridge for at least 30 minutes.
- When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
- If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
- Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
- Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.
hi, I like the look of your apple pie , can I make the pastry without sugar because my husband can’t have sugar but he likes apple pie and I’ve been researching the net for recipes and the one you’ve got seems so easy to make
cheers
fara
Absolutely!!!! Yes you can leave the sugar out!
Perfect pie pastry! Love the crust. Love to see more lovly recipes
Thank you so much!
This is my first attempt at pastry and your recipe makes it look easy. I have a question. Do I add the filling to the bottom of the pastry after removal of the weights and do I add the top of the pastry then as well. I’m not sure how to proceed. Whether the bottom is cooked, then filling added plus top, then cooked, or the former.
Yep you’re right! Cook the bottom, remove the weights, add the filling and then the top and cook. xx