Sweet Shortcrust Pastry
I can't believe I haven't pasted a recipe for sweet shortcrust pastry on here yet!
Given how much I love baking pies this just seems like a ludicrous situation, and one that I am rectifying right now.
This recipe is from the wonderful book called 'French' by Damien Pingolet. It is a gorgeous cookbook (thanks little brother!), and he really is an amazing chef.
The trick with pastry, and I've indicated before, is to keep the ingredients chilled, and DO NOT OVERWORK THE PASTRY!! You don't want to activate the gluten in the flour. so keep kneading / food processor times to an absolute minimum.
It literally takes 3 minutes to make your own pastry; it really is very easy: don't be put off - just try it!
180g unsalted butter, chilled, cut into cubes
240g plain flour
2tbs caster sugar
pinch of salt (omit if using regular butter)
1/4 water, chilled
Combine flour, sugar & butter in a food processor, and pulse until it looks like breadcrumbs.
Add some water, just a little at a time (maybe 2 tbs at a go), pulsing in between until the mixture starts to come together.
Lay a piece of clingwrap on the counter, and turn your dough out onto it.
Form into a flat disc, and refrigerate at least 1 hour.
Roll out on a lightly floured surface, and use to line a pastry dish (chill the dish first in the freezer if you can), and then pop the whole thing back into the freezer for 30 minutes.
Blind bake with pastry shells / rice / beans for 10 minutes, then brush with a beaten egg, and bake for a further 10 minutes or until golden.
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