PIE CRUST (SHORTCRUST PASTRY)
Recipe video above. My go-to pie crust I've been loyal to for more years than I can remember, a classic pie crust also known as shortcrust pastry. Flaky and easy with a dough that comes together in 1 minute using a food processor, though you can just use your hands.Use for Sweet and savoury pies - Pecan Pie, Pumpkin Pie to the great Aussie Meat Pie!Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people). Double it for a covered pie (use recipe scaler). VIDEO and PROCESS PHOTOS above super helpful for newbies!
Provided by Nagi | RecipeTin Eats
Categories Baking
Time 1h50m
Number Of Ingredients 5
Steps:
- Pulse Dry: Place flour, sugar and salt in food processor. Pulse twice to combine.
- Cut in butter: Scatter butter across surface. Pulse 5 times until the largest pieces are the size of chickpeas.
- Add chilled water: With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
- Form crumbs: Keep blitzing for 10 seconds until crumbs form (also see video). Pinch between fingers - they should stick and form a dough.
- HAND option: Whisk flour, sugar and salt in large bowl. Rub butter into flour with tips of fingers until it resembles crumbs - it should look the same as using a food processor. Then mix in cold water with rubber spatula, then proceed with steps below.
- Form disc: Tip crumbs out onto work surface, bring together into dome (don't knead), pat into 2cm/ 4/5" thick disc.
- Chill: Wrap in clingwrap then refrigerate 1 hour (up to 2 days, otherwise freeze).
- Dust with flour: Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, dust rolling pin with flour.
- Roll out: Roll out into round that's 10cm/4" larger than 22.5cm/9" pie tin. Patch up and roll over cracks as necessary
- Transfer to pie dish: Gently roll the pastry so it wraps around the rolling pin. Unroll it over the pie dish.
- Drape pastry into pie tin (do not stretch/pull, causes shrinkage).
- Trim: If making a pie with NO LID (like Pumpkin Pie), then trim edges with scissors leaving a 1 cm / 2/5" overhang. If making a pie with a lid (like a Meat Pie) then trim edges so they align with the edge of the pie tin (ie no excess overhang).
- Tuck excess under, if appliable (ie per step above, if making a no lid pie). Then crimp or decorate edge as desired.
- Refrigerate: Put pie crust in the freezer for 15 - 30 minutes (while oven heats up). This helps prevent shrinkage, firms up the butter again (flakiness!) and helps to ensure decorative crimped edges remain in tact.
- Baking options (Note 4) - Blind bake the pie crust if it will be baked once filled (eg Meat Pie, Pumpkin Pie). Fully bake the pie crust if it will not be baked once filled.
- Preheat oven to 200°C/390°F (180°C fan).
- Line & weigh down: Place 2 large pieces of parchment/baking paper crosswise over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 2)
- Bake 1 covered: Bake for 15 minutes, then remove from oven.
- Bake 2 uncovered: Use excess paper to CAREFULLY remove hot beads, then return to oven for 5 minutes or until base is light golden (doesn't need to be 100% cooked though).
- Cool: Remove from oven. Cool 15 minutes in the pie tin before filling (another measure to avoid soggy base).
- Follow directions per Blind Baking steps above BUT bake at 190°C/375°F (170°C fan) covered with baking beads for 25 minutes, then 15 minutes uncovered until golden. Fully cool before filling.
- Fill and bake per directions of chosen pie filling - such as Pumpkin Pie, Pecan Pie, Meat Pie. The par baked pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.
Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
RICH SHORTCRUST PASTRY
A recipe for a rich shortcrust pastry which I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798 in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts.
Provided by bluemoon downunder
Categories Dessert
Time 37m
Yield 1 quantity of pastry
Number Of Ingredients 7
Steps:
- Place the flour with a pinch of salt in a food processor, add the sugar, butter, egg yolk and vanilla and pulse for 30 seconds, or until the mixture resembles breadcrumbs.
- Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
- Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
- Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
- Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
- Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.
Nutrition Facts : Calories 1644.3, Fat 87, SaturatedFat 53.1, Cholesterol 381, Sodium 178.1, Carbohydrate 193.8, Fiber 5.1, Sugar 50.6, Protein 22.6
THE PERFECT SHORTCRUST PASTRY
I used it to make a tourtière (meat pie). It's from Ricardo. The taste is very good. And it's flaky. I wrote 30 minutes of cooking time but in fact it's the cooling time. For the meat pie, I baked it at 400 F for 50 minutes.
Provided by Boomette
Categories Dessert
Time 40m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
- Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
- Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.
THE EASIEST SHORTCRUST PASTRY
This was given to me by my aunt, a prolific baker. I've used it for years, in savoury and sweet pies and it is always great.
Provided by Sonja South Africa
Categories Dessert
Time 12m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Simply mix together the ingredients and press into a pie dish.
- If you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180°C.
- To use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180°C.
- For a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
- For extra flavour, add 2 tablespoons grated coconut to the pastry mixture.
Nutrition Facts : Calories 1301.3, Fat 93.3, SaturatedFat 58.5, Cholesterol 244, Sodium 656.3, Carbohydrate 103.8, Fiber 3.4, Sugar 8.8, Protein 13.9
SHORTCRUST PASTRY
Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons.
Provided by ImPat
Categories Dessert
Time 10m
Yield 1 9, 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
- Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
- Gradually add water until dough becomes a ball.
- Remove and wrap in cling wrap and refrigerate for 30 minutes before using.
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