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Sweet Shortcrust Pastry

I have been using this recipe since before I can remember. It originally came from one of my mom’s old English cook books but I have gotten to the point now that I have it memorized. It’s pretty simple for a pastry and tastes delicious and buttery. I works best with tarts and pies, but if I’m feeling really lazy I just make little twists and sprinkle cinnamon and sugar on them and bake.  All you need is…

16 oz All Purpose Flour

Pinch of Salt

2 egg yolks

4 oz Butter (Room temperature)

4 oz Shortening (Lard works too)

4-6 Tablespoons of Water

This recipe will make about four dozen tarts or two pie crusts. It is really easy to half and can be frozen.

In a large bowl, sift the flour and the salt together. Then, cut the butter and the shortening into the flour mixture. Use your hands to mix the fat and flour mixture together until you get something resembling a bread crumb consistency.

Shortcrust pastry step one

In a small bowl, whisk the egg yolks and four tablespoons of water together. Then add the egg mixture to the flour mixture and use your hand to knead the dough until it is combined. Make sure that you don’t over work the dough because that can make the pastry very hard when it is baked. When you are done, if should look something like this.

shortcrust balls

inside of short crust pastry

The pastry should be refrigerated at least 30 minutes before it is rolled out. I usually bake it at around 375-400 degrees Fahrenheit until it is golden brown. Good luck!

Hint: This stuff tastes really good raw, just don’t eat too much of it!