How To Make Perfect Shortcrust Pastry By Hand | Blind Baking | Shortcrust Recipe

Add butter and salt to the flour and rub with fingertips until combined into a breadcrumb texture.

Make a well in the center of the bowl and add ice cold water a little at a time until a dough ball forms.

Cover the dough and refrigerate for a minimum of 20 minutes, preferably longer.

Line tart shells with greaseproof paper by cutting circles with a plate or scissors.

Roll the pastry out into a rectangular shape, using flour to prevent sticking, until approximately 3mm thick.

Let the rolled pastry sit for 2 minutes to relax the gluten.

Cut the pastry into pieces slightly larger than the tart shell using the shell as a guide.

Roll a small piece of pastry into a ball to help push the pastry into the tin.

Press the pastry into the tin using your thumbs and trim off excess with scissors, leaving an overhang.

Allow the tart shells to rest for a few minutes before baking.

Line each tin with greaseproof paper and fill with baking beans or out-of-date pulses like leftover rice.

Bake at 160 degrees Celsius for 35 minutes.

Remove the baking beans and paper, and return to the oven for an additional 5 minutes.

Allow to cool and trim the shells flush with the tin.

Equipment Needed

Spice Level:

Dietary