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 - Conventional Method
Ingredients
- 2 cups plain flour
- 3 tbs caster sugar
- 150 g butter cold and chopped
- 2-3 tbs icy cold water
Instructions
- 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.
How To Make Sweet Shortcrust Pastry - Thermomix Method
Ingredients
- 2 cups plain flour
- 3 tbs caster sugar
- 150 g butter cold and chopped
- 2-3 tbs icy cold water
Instructions
- 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.
I always make my own shortcrust pastry – it’s so easy using a Thermomix. Thanks to your recipe, I’ll be able to make both sweet and savoury now!
Yay! Go you Sammie!
I have fond memories of watching Mum make pastry by hand. She just has the lightest touch! Making GF pastry is a little more of a challenge, but I think I’m going to have to give it a go! You’ve got me craving apple pie!
Oh absolutely!! Hmm yes gluten-free could be interesting – I havent actually made gluten-free pastry before!
I made two things last week with sweet shortcrust pastry, and both times it turned out perfectly. Go me! I think the trick is the iced water. I used to be lazy and just use tap water. Yeah, that’s cold enough – not. It really does need to be icy for that perfect texture and mix.
Woo hoo! Go you Jodi!
Oh homemade pastry is the best!
Zadada is my pastry maker when I need it, he’s also our Chief Lemon Meringue Pie maker too.
Oh nice one! Ooh i love lemon meringue!