Shortcrust Pastry

Double recipe for pie with top and bottom crust.

Ingredients

• 225 grams flour
• 2 Tbsp powdered sugar
• 1 pinch salt
• 150 grams unsalted butter
• 3 Tbsp ice cold water

Instructions

1. Whisk flour, sugar, and salt. Cut butter into flour mixture (can cut into small chunks and then use a pastry cutter to incorporate, or pound butter and then use hands to flake butter to incorporate). Sprinkle water and use pastry cutter to mix water into dough. Squeeze a bit of dough together. If it sticks it’s ready to go. Squeeze the dough together in bowl. Lightly dust worksurface with flour and briefly knead dough until it comes together smoothly.
2. If making a pie, roll, dough into a ball and flatten slightly. If making smaller tarts, roll dough into sausage shape. Wrap in parchment paper or clingfilm and rest in the fridge for at least 30 minutes, or overnight.
3. Lightly dust worksurface and rolling pin with flour. If making tarts, slice chunks from dough roll and roll it to about 2-3 mm thick. Place in tart pans, making sure to press dough into all the corners. Break off excess by pushing dough from outside the pan into the pans. Make sure dough is slightly higher than the pan.
4. If making a pie, roll the whole chunk of dough out and place in pie tin. Prick bottom of tarts/pie with fork.
5. If blink bake is needed, place parchment paper between dough and rice/baking beans. Fill with rice/baking beans. Put in fridge for another 20-30 minutes. Bake tarts at 350 for 20 min. Take out of oven, remove baking beans and brush with beaten egg. Bake for another 10 minutes. Fill as you’d like (Crème pattisere and fruit, lemon curd, etc.)