it’s much more satisfying to say: “I made this whole pie” instead of “I just filled the store-bought crust”
it’s easier than you think
it’s so so much yummier than the pre-made one
Shortcrust pastry is very forgiving. Just be careful not to overheat it and not to get the proportions wrong and it will work with you, not against you (like béchamel, for example. That hates you and wants to ruin you day).
This post is for one of the two recipes I have for shortcrust pastry. I still haven’t figured out which one tastes better, so I’ll give you both of them and you can decide.
The butter has to be room temperature. I used salted butter because the salt enhances the taste of the pastry.
Mix it with the sugar using your fingers or one of those amazing machine that I don’t have that make the mixture soft and fluffy.
Now add the egg and stir
Pour in the flour and mix, first with a fork or spoon and then with your hands.
Remember not to overheat it!
If it’s too dry, add some cold water (drop by drop) and if it’s too wet, add some flour. Keep on going until it’s a nice cooperative ball, like below, and stop immediately (so you don’t overheat it!)
Then wrap it in cling film and let it chill in the fridge for at least 30mins before you use it to make that pie or those biscuits that you’re thinking about.