Basic Shortcrust Pastry

Knowing the basics when learning something is very important. And when it comes to baking, having a good basic recipe is equally important to having the right skills. As I've mentioned several times on the blog, when I find a good recipe, I become reluctant to try new ones.

This is the first shortcrust pastry recipe I've tried and I've have been stuck with it since. It tastes great, it's easy to put together and it comes from Mr. Gordon Ramsay. But of course. Hahaha..

Basic Shortcrust Pastry (about 450g, enough for 10" tart)

 225g     Plain Flour
 150g     Butter, unsalted, diced, COLD
 1 tsp     Sea salt, fine
    1        Egg, COLD, beaten
 some ICE-COLD water

1. Place flour, salt and butter in food processor, and whiz for about 10 seconds until the mixture resembles coarse breadcrumbs. Transfer mixture into a mixing bowl.

2. Add in the beaten egg and stir the mixture until the dough just comes together. If it seems too dry, add another 1-2 tbsp of water.

3. Lightly knead the dough into a smooth ball, wrap in cling wrap and chill for at least 30 minutes before using.

Preheat oven to 200°C

4. Roll out the chilled pastry on a lightly floured surface to about 5mm thick and using a parchment paper to prevent the dough from sticking to the rolling pin. You have to roll it bigger than the tart pan or pie dish it is going to line.

5. Roll the rolled pastry onto the rolling pin, lift it over the pan and unroll it into the pan. There are many ways to go around doing this, so just use the one that's most handy to you. Don't worry if some parts of the dough tears up, just patch it up with the excess. Chill for at least 30 minutes.

6. Line the pastry with foil/parchment paper, fill with baking beans which is also called pie weights, rice or just beans. Then bake blind for 15-20 minutes till the sides are lightly golden. If not using pie weights, you may also choose to prick the bottom and sides of the pastry with a fork instead. In which case, bake till the pastry turns a slight golden.

7. Remove the foil/parchment paper and beans and return to the oven for another 5 minutes until the base is golden with no uncooked patches left. Remove from oven and cool slightly or completely according to what your recipe says.

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