This sweet shortcrust pastry recipe makes the perfect pastry to wrap delicious fruit pies or sweet tarts in. It is simple to make and has just the right amount of sweetness to compliment the filling. It will turn you into a a bit of a kitchen diva and no-one has to know how easy it was! Try it and see!
I was always lead to believe that pastry was way too difficult to make at home. Then I met this recipe and discovered how easy it really was. If you lack confidence in your pastry making skills then try this recipe and see if it changes your opinion.
This pastry recipe is sweet and is intended to be used with sweet fruit pies, sweet turnovers and tarts… small or large.
Ingredients
- flour – this recipe uses sifted, white plain flour (all-purpose).
- egg – a beaten egg to bind everything together.
- icing sugar – for a hint of sweetness. The fine grains of the icing sugar gives a smooth pastry.
- butter or plant-based margarine – butter will give the richest flavour but plant-based margarines will give just as good a result. I use this most often at home.
- milk (dairy or plant milk) – just the merest splash to help bind the flour mixture into a dough.
Method – Making the Sweet Shortcrust Pastry Recipe
This pastry by hand or by using a food processor. I prefer to make it by hand.
This first step is to add the sieved flour into a roomy bowl. You need a little bit of space to work in. Add the cubed butter and begin gently rubbing it into the flour. This involves putting your hands into the bowl and working the butter into the flour by moving you thumbs across your fingers – rubbing in. Resist the tempation just to squash the butter into the flour, this will give you tough pastry. Gradually you’ll find that it begins to look like breadcrumbs.
Next, add in the sieved icing sugar and stir to combine. Add any other flavour options such as, grated orange zest or a pinch of cinnamon or nutmeg. Then add the beaten egg and the splash of milk and using a spatula begin to bring the mixture into a dough.
As it begins to come together, start using your hands and once that happens, shape it into a smooth ball and cover it with cling film. Pop it in the fridge for at least 1/2 hour to allow it to rest. It will then be ready for use.
If it refuses to come together and you have a lot of loose flour in the bowl add a little more milk… a teaspoon at a time. Try bringing it together again before you add any more liquid. It’s surprising how little liquid you need.
Tips for success
- Measure all the ingredients accurately.
- Try and ensure that your hands are cold. This way the heat from your hands won’t begin to melt the butter making the final pastry tough.
- Sieve both the flour and the icing sugar to get rid of any clumps and to aerate the mixture. Helps make your pastry beautifully light.
- Resist the urge to overknead the dough. Bring it together just enough to form a nice ball and then stop. Overkneading will make the pastry chewy rather than delicate and light.
- If it is refusing to come together and there is still a lot of flour left in the bowl, add a teaspoon of milk to the mix and see if that helps. Only add a further teaspoon of milk if it still doesn’t come together. It is surprising how little liquid it actually needs to form a dough, so take it slowly.
- Always allow it to rest for at least 1/2 an hour before using, preferably in the fridge.
Uses for Sweet Shortcrust Pastry
This recipe is suited to any recipe that calls for sweet shortcrust pastry. Typically, this will be the following kinds of pies and sweet tarts.
- jam tarts
- fruit or jam turnovers
- fruit pies – this makes a divine apple pie
- egg custard tart
- mince pies
- bakewell tarts
Sweet Shortcrust Pastry
Perfect for sweet pies, tarts and turnovers….
Storing this pastry
This pastry will sit happily in the fridge for up to 3 days. It does need to be covered with either cling film or stored in a suitable container so that it does not dry out.
This recipe may also be frozen for up to 2 months. Defrost thoroughly before use by placing it in the fridge overnight and using the following day.
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Easy to Make Sweet Shortcrust Pastry Recipe
Equipment
- 1 large, roomy mixing bowl
- 1 scales for measuring out your ingredients
Ingredients
- 2 cups plain flour all-purpose
- 1/2 cup icing sugar confectioners sugar
- 1/2 cup butter or margarine suitable for baking
- 1 egg – large beaten
- milk – splash dairy or non-dairy
Instructions
- Measure out the ingredients.
- Sift the flour into a mixing bowl and add the butter/margarine. Rub the fat into the flour using a circular motion between the thumb and fingers. The mixture should begin to resemble breadcrumbs.
- Sift in the icing sugar to ensure that there are no lumps and stir briefly to combine.
- Add the beaten egg and work into the flour mixture using a fork. The mixture should begin to come together to form a soft dough.
- Continue to bring the dough together using your hands. If there is a lot of flour left in the bowl, add a splash of milk (dairy or non-dairy), or water to help bring it together. Go very slowly and add only a very small amount of water and then work it into the dough. It is very easy to add too much.
- If the dough is too wet, add a little more flour. Go cautiously, working the flour into the dough until it begins to come together.
- Once you have a nice round, soft ball of dough, wrap it in clingfilm and pop it into the fridge for at least half an hour to rest before using.
Notes
Nutrition
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