How to make SHORTCRUST PASTRY

Place 1 and 1/2 cups of regular plain flour into a food processor.

Add 2 tbsp of icing or powdered sugar and 125 g of chilled butter straight from the fridge.

Pulse until it resembles fine breadcrumbs.

Add the yolk of one egg and 1 tbsp of chilled water.

Pulse until it comes together as a single dough ball, adding more water if necessary.

Knead the dough on a lightly floured surface for about a minute until smooth.

Roll out the dough between two pieces of baking paper to about 1 to 2 cm thick.

Place the rolled dough into the fridge for about half an hour until firm.

Remove the dough from the fridge and roll it out to the desired shape for the pie dish, aiming for about 3 mm thick.

Carefully place the pastry into the pie dish, shaping it as needed.

Cover the pastry with baking paper and add ceramic pie weights or uncooked rice to weigh it down.

Preheat the oven to 200°C and bake for 15 minutes.

Remove the weights and paper, then bake for an additional 5 minutes until slightly golden and brown.

Equipment Needed

Spice Level: