Homemade Shortcrust Pastry: A Delicious Foundation for Your Culinary Creations
Welcome to our friendly guide on how to make the perfect shortcrust pastry from scratch! Whether you're a seasoned baker or a newbie in the kitchen, this versatile pastry is a must-have in your repertoire. With its buttery, crumbly texture, shortcrust pastry is ideal for both sweet and savory dishes. Let's dive into its origin, gather our ingredients, and create a delectable masterpiece together!
Ingredients
- 250 g flour
- 125 g butter
- 45 g eggs (1 egg)
- 1 tsp lemon zest
- 15 ml water (1-2 tbsp)
- A pinch salt
Instructions
- In a large mixing bowl, combine the flour, salt. Whisk the dry ingredients together to ensure even distribution.
- Add the chilled butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Take care not to overmix, as we want small chunks of butter to create that lovely flakiness.
- Add the beaten egg and lemon zest to the mixture. Then, gradually add the ice-cold water, one tablespoon at a time. Gently mix the dough with a fork or your hands until it starts to come together. Be cautious not to add too much water; the dough should hold together when gently squeezed but not be excessively sticky.
- Once the dough forms a ball, transfer it onto a lightly floured surface. Knead the dough just enough to bring it together, ensuring not to overwork it. Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes, allowing the butter to chill and the gluten to relax.
- After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the pastry to fit your desired baking dish. Use a rolling pin to achieve a thickness of about 1/4 inch (6 mm).
- Carefully transfer the rolled-out pastry into the baking dish, gently pressing it into the corners and sides. Trim any excess pastry hanging over the edges and crimp or decorate as desired.