Shortcrust pastry recipe
Step by step instructions on how to make top quality shortcrust pastry. This video is longer than normal because we show you the entire process from start to end. No professional camera tricks, this video is by an amateur in one take to help you make the best shortcrust pastry ever.
We cover mixing the ingredients, lifting the pastry effortlessly to the top of the pie without breaking it and cooking it to a delicious golden brown colour. More instructions, hints and tips can be found at:
http://www.cookuk.co.uk/techniques/Sh...
INGREDIENTS
55g / 2oz refined cooking fat (e.g. Cookeen)
55g / 2oz cooking margarine (e.g. Stork)
220g / 4oz plain flour
Half a tablespoon of caster sugar
1 egg
3 tablespoons of water
PREPARATION TIME
15 minutes for the pie top
30 minutes if also making a pastry base
PLUS 30 minutes resting time fridge
COOKING TIME
40 to 50 minutes
COOKS NOTES
The uncooked shortcrust pastry freezes very well.
We have also produced a video which shows how to crimp the edges of a shortcrust pastry pie in more detail than shown on this video. It can be found here:
http://www.cookuk.co.uk/techniques/Sh...
or can also be found on YouTube by typing in "How to Crimp Pastry by divadskram".