Perfect shortcrust

  • 170g very cold unsalted butter
  • 420g plain flour
  • 1 tsp salt
  • 15g granulated sugar
  • 70g very cold vegetable shortening
  • 6 to 8 tbsp (about 120ml) ice water

Serves: 2 (25cm) crusts

1) Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

2) Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

3) Dump the dough out on a floured board and roll into a ball. Wrap in cling film and refrigerate for 30 mins.

4) Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the centre to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

5) Fold the dough in half, place in a pie dish, and unfold to fit the dish. Repeat with the top crust after filling the pie.

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