There are many recipes and methods to making shortcrust pastry.
Some recipes have high content of butter and egg yolk suitable for savoury shortcrust pastry and others include sugar, either caster or pure icing sugar, for a sweeter shortcrust pastry.
A high butter content and the addition of egg yolk gives savoury shortcrust pastry and sweet shortcrust pastry the fine, crisp, melt-in-the-mouth texture and rich flavor. Methods can include combining crumbs with fingertips or pulsing in a food processor. I say whatever works for you – then great! I have a few recipes and methods that are a piece of cake and here’s one of them.
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
100g Butter, unsalted, cold, diced
60g Pure Icing Sugar, sieved
220g Plain Flour
Pinch Sea Salt, fine grind
1 Egg, yolk
1 Egg, whole
1 each Vanilla Bean seeds or 1 tsp (5g) Vanilla Bean Paste
- Process flour, butter, icing sugar, vanilla bean paste and a pinch of salt in food processor until fine crumbs form.
- Combine egg yolk & whole egg by lightly beating together and then add egg mixture slowly into food processor (pulsing) till mixture comes together.
- Turn mixture out onto lightly floured surface and form together by hand lightly. Form into disc shape.
- Wrap in plastic and refrigerate to rest 30mins or if have time 2 hrs or more.
Baking method can be both blind baking first or raw pastry put into shape in tin with filling and baked!