A versatile, light and buttery pastry is a must for quiches, tarts, pies and pasties.
Shortcrust pastry is easy to prepare yourself and can be frozen for later use. I always find homemade pastry has a much better crumbly texture and tastes far better.
2 cups plain flour, sifted
155g cold butter, chopped
Place the flour and butter in a food processor and process until the mixture resembles fine crumbs.
Add enough iced water to just form a soft dough (the amount of water will vary according to type of flour, but usually 2-3 tablespoons is enough).
Remove the dough from the food processor and knead lightly. Wrap in cling film and refrigerate for 30 minutes, before rolling (to prevent shrinkage while baking).
Tips: For Sweet shortcrust pastry add 3 tablespoons caster sugar to your flour.
If freezing, allow the pastry to defrost in the refrigerator for 1 hour before rolling. Shortcrust pastry will keep in the freezer for up to 3 - 5 months.
I tend to put my lined pastry tart (or other dish) in the refrigerator for 10 minutes before baking to help keep its shape and crumbly texture.
This recipe gives enough pastry for a 25cm fluted tart case.