Basic Short-crust pastry

I thought it was about time that I wrote down some of the basics. Not only for you the lovely readers, but also for me. I haven’t made short-crust pastry from scratch for years! I haven’t baked anything blind for a while either. Has anyone ever asked their mum for the recipe for short-crust pastry? Or a Victoria Sponge? Or a white sauce? I have, and not once did my mum open a cookbook. So here is your online directory for all the basic recipes.

Makes enough to line a large (25cm) flan casing

240g Plain Flour
120g Butter
100ml Cold Water

  • Place the flour and butter into a bowl and using your fingertips rub the butter into the flour together to form what looks like breadcrumbs

  • Gradually add the water and squish all the mixture together, it doesn’t look like it but the mixture will end up looking like this

  • You can do one of two things once the pastry reaches this consistency, roll it out on a floured surface and use it for what ever you fancy or wrap it in cling film and use it within 2 days. Keep it in the fridge

The next post will be for show you how to turn the pastry into something really tasty!!

If you think of anything you would like to see a recipe for just let me know.

Why not make this with your pastry  Click on the picture to go to the recipe

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