How to make The Best Shortcrust Pastry AND Blind Bake a Pie/Tart Shell | Cupcake Jemma

Welcome to the kitchen and introduction to making shortcrust pastry.

In a large bowl, whisk together 225 g of plain flour, 2 tablespoons of icing sugar, and a good pinch of salt.

Set the flour mixture aside.

Take 150 g of cold unsalted butter and bash it flat using greaseproof paper and a rolling pin.

Break the flattened butter into pieces and add it to the flour mixture.

Rub the butter into the flour using your fingers, creating small flakes and a breadcrumb-like texture.

If your hands get too warm, run them under cold water, dry them, and continue rubbing.

Once the mixture resembles breadcrumbs, add 3 tablespoons of ice cold water.

Use a pallet knife to cut the water through the mixture until it starts to come together.

Squeeze a bit of the mixture between your fingers; if it holds together, it's ready.

Gather the mixture into a ball in the bowl, then lightly dust your work surface with flour.

Knead the pastry very briefly with your fingertips until smoother, then let it rest for at least 2 hours or ideally overnight.

Wrap the pastry in greaseproof paper and refrigerate.

After resting, lightly grease tart tins with butter.

Chop a piece off the chilled pastry and dust the work surface and rolling pin with flour.

Roll the pastry out to about 2-3 mm thick, aiming for a diameter of about 15 cm for a 10 cm tart tin.

Gently place the rolled pastry into the tart tin, easing it into the corners without tearing.

Trim the excess pastry using your thumb, pushing it into the sides to create height for the tart.

Prick the bottom of the pastry with a fork to prevent air bubbles during baking.

Line the pastry with baking beans or rice, covering it with cling film to prevent direct contact.

Equipment Needed

Spice Level: