easy step-by-steps to shortcrust pastry dough
Preparation time 10 mins plus 30 mins chilling
Cooking time nil
Makes enough for a 25cm quiche
2 cups plain flour
Pinch of fine salt
150g butter, finely chopped,
1 free-range egg yolk
4-5 Tbsp iced water
TO MAKE IT BY HAND
STEP 1 Combine flour and salt in a large bowl.
STEP 2 Add butter and use your fingertips to rub into flour until mixture resembles coarse breadcrumbs.
STEP 3 Add egg yolk and 4 tablespoons of the iced water.
STEP 4 Use a butter knife in a cutting motion to combine mixture until a dough has loosely come together.
STEP 5 Use your hands to bring pastry together into a rough ball. If dough seems dry or isn’t holding together, add more iced water, 1 teaspoon at a time, until all flour is incorporated. Transfer to a clean dry surface.
STEP 6 Knead the pastry for
1 minute to form a smooth dough.
STEP 7 Shape dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
TO MAKE IT IN A FOOD PROCESSOR
Put flour, salt, butter, egg yolk and 1 tablespoon of the iced water in a food processor and process until a dough ball forms. If the dough seems dry or isn’t holding together, add remaining iced water, gradually. Turn out dough onto a lightly floured surface and knead for 20 seconds or until smooth and soft. Shape dough into a disc and wrap in plastic wrap. Refrigerate dough for 30 minutes.
STEP 1 STEP 3 STEP 4 Ceramic baking weights STEP 5 STEP 6 STEP 7