Shortcrust Pastry

https://www.seriouseats.com/2018/11/pie-dough-troubleshooting.html

Kenji

Ingredients

• • 225g AP flour

  • 25g sugar

  • 1 tsp (5g) kosher salt

  • 280 grams butter, cut into 1/4-inch pats

  • 125g AP flour

  • 6 tablespoons (3 ounces; 85 milliliters) cold water

Directions

• 1. Combine the first dose of flour (225g) with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. 

  2. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. 

  3. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. 

  4. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

  5. Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball.

  6. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Recipe courtesy Rachel Allen

Ingredients

• • 200g flour, sifted

  • 100g chilled butter, cubed

  • 1/2 to 1 medium egg, beaten

  • Pinch of salt

Directions

• 1. Place the flour, salt, and butter in a food processor and whiz or pulse briefly.

  2. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.

  3. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or in the freezer for 10 to 15 minutes.

Variations:

• • Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.

  • Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.