Shortcrust pastry is quite easy to make and delicious to eat, especially in tarts and pies. While making the pastry, you should always keep the pastry cold and always allow it to rest as it makes it easier to work with and prevents shrinking during the baking process.
You can add a little bit of lemon/lime zest for a fresh and zingy flavor or vanilla extract for a more subtle flavor, depending on what you are making and your own taste.
225 g plain flour
30 g icing sugar
125 g unsalted butter, chopped
pinch of salt
- To make the pastry, sieve the flour with icing sugar into a bowl. Add salt and chopped butter. Use your fingertips to rub the butter in to create fine crumbs.
- Lightly whisk the egg and add to the crumbs. Create a soft but not sticky dough. Wrap in plastic film and refrigerate for 30 minutes.