Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Most shortcrust pastry recipes do not include eggs. However, the addition of eggs to the ingredients gives the pastry a slightly better color and browning and adds richness to its flavor. In addition, it interferes with the gluten formation and helps in preventing a tough texture to the dough.
This is an easy to follow recipe for homemade pastry dough for your pies, tarts, quiche or any types pastry bakes.
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Learn how to make shortcrust pastry dough with this easy to follow recipe
- 500 g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 Tbsp sugar
- 250 g unsalted butter
- 2 whole eggs
- 4 Tbsp ice water
- 1 whole egg for egg wash
Add 500g plain flour in a mixing bowl
Add 1 tsp baking powder, ½ tsp salt and 2 Tbsp sugar and mix well
Add 250g cold unsalted butter, which has been cut into small pieces
Rub butter into the flour with fingers until it resembles coarse breadcrumbs
Beat 2 whole eggs and add to the flour/butter mixture and mix well
Add 4 Tbsp iced water one at a time and knead gently
Knead until all the ingredients come together to form a smooth dough
Divide into 2 portions and refrigerate in plastic bags for at least 1 hour before use
Take required amount of cool pastry dough and roll flat.
Cut to required size for your pastry bakes.