Are you ready to elevate your baking game with a foolproof pastry recipe that will make even professional bakers jealous? Donna Hay's Basic Shortcrust Pastry is the holy grail of pie crusts – a delicate, buttery masterpiece that melts in your mouth and provides the perfect foundation for both sweet and savory creations. Whether you're a novice baker or a seasoned pro, this recipe will transform your kitchen into a pastry paradise, guaranteeing a show-stopping crust every single time!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Australian
Serves: 1 pie crust
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup icing sugar
- 1 egg yolk
- 2-3 tablespoons cold water
Instructions
- Place the chilled and cubed unsalted butter, all-purpose flour, and icing sugar in a food processor. Pulse the ingredients until they resemble fine breadcrumbs, ensuring the butter is evenly distributed throughout the flour mixture.
- Add the egg yolk and 2 tablespoons of cold water to the flour mixture. Pulse the ingredients until the dough just begins to come together. If the dough seems too dry, add the additional tablespoon of cold water gradually.
- Turn the dough out onto a clean, lightly floured work surface. Gently knead the dough briefly, just until it forms a smooth ball. Be careful not to overwork the pastry, as this can make it tough.
- Shape the dough into a flat disc, approximately 1-2 cm thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky pastry.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to roll.
- On a lightly floured surface, roll out the pastry to approximately 3-4 mm thickness, ensuring an even and smooth surface. Carefully transfer the rolled pastry to your pie dish or tart pan, gently pressing it into the corners and sides.
- Trim the excess pastry from the edges, leaving a slight overhang to account for any shrinkage during baking. Use a fork to prick the base of the pastry to prevent it from puffing up during blind baking.
- For a pre-baked crust, line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake in a preheated oven at 180°C (350°F) for 15-20 minutes, then remove the weights and parchment and bake for an additional 5-10 minutes until golden.
Tips
- Temperature is Everything: Always use COLD butter and cold water. This is the secret to achieving those coveted flaky layers.
- Don't Overwork the Dough: Mix just until the ingredients come together. Overworking develops gluten, which can make your pastry tough and chewy.
- Chill, Chill, Chill: The refrigeration step is crucial. Letting the dough rest allows the gluten to relax and the butter to firm up, ensuring a tender crust.
- Use Parchment and Weights: When blind baking, always use parchment paper and pie weights to prevent the crust from puffing up or shrinking.
- Room Temperature Matters: Let the chilled dough sit for a few minutes before rolling to make it easier to work with without warming the butter too much.
- Practice Makes Perfect: Don't get discouraged if your first attempt isn't flawless. Pastry-making is an art that improves with practice!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 8g
Fat: 45g
Saturated Fat: 28g
Cholesterol: 155mg
