Shortcrust pastry recipe
Preparation time: 1 1/2 hours including resting and chilling time.
Makes enough pastry to line a 20-23cm pie dish or flat tin.
- 150g plain flour
- 150g self-raising flour
- 100g chilled butter, diced
- 1 teaspoon lemon juice
- 3 tablespoons iced water
1. Sift the flours and a pinch of salt into a large bowl. Add the butter and rub into the flour between your thumbs and fingertips until the mixture resembles coarse breadcrumbs.
2. Combine the lemon juice and water, pour over the flour mixture and stir in quickly with a round bladed knife. When the dough starts to cling together, use your fingers to press the mixture gently together into a ball.
3. Knead the dough lightly by pressing and turning it in the bowl until fairly smooth, then place it on a sheet of plastic wrap, press it into a disc and wrap tightly to exclude the air. Rest the dough for 20 minutes in the refrigerator before rolling out.
4. After rolling out and lining the pie dish or flan tin, place in the refrigerator to chill for 1 hour before baking.
The resting and chilling steps are very important for pastry, as this allows the dough to ‘relax’ so that it will not shrink when it is baked. And always handle pastry as little as possible to ensure a light result.