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Rich shortcrust pastry


Preparation : 30 min Resting : 1 hr
Cooking : 40 min Equipment : Ø 28-30 cm tin
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for 1 pastry :
250 g plain flour 
100 g caster sugar 
1 egg yolk 
140 g softened butter 
45 ml cold water 
1Put the flour, sugar, diced butter, egg yolk and water in the bowl with the dough blade.
2Process for about 1 minute or until the dough forms a ball. You may need to scrape the flour off the bowl walls with the spatula.
3Turn the dough out onto a floured surface and knead it briefly, pushing the ball away from you with the palms of your hands, so that it will roll out without cracking (it must not be too cold).
4Wrap it in cling film and flatten it. Chill for 1 hour.
5Preheat your oven to 180 °C (gas mark 4).
6Butter the tin. Roll the pastry out. and line the tin with it. Prick the base all over with a fork.
7Line the pastry case with baking parchment and cover the base with baking beads or, failing that, dried beans or even rice.
8Bake blind for 20 minutes.

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