Shortcrust Pastry

Question 1

Basic method of making a shortcrust pastry

Answer 1

1. Sift into a Magimix and add salt
2. Add cubed butter and pulse until it resembles fine breadcrumbs
3. (if making sweet) add sugar and pour mixture into a bowl
4. Scatter yolk + water mixture and distribute liquid with a cutlery knife
5. Use the flat of the knife to bring the flakes and dry crumb together, then bring
   the pastry together using hands
6. Briefly work the dough with hands until smooth and cohesive
7. Shape into a flat disc and wrap in cling film, chill for at least 10 mins
8. Ridge and roll pastry on a lightly floured surface to 3mm
9. Lift the pastry with a rolling pin and lay over tin
10. Line the tin and remove excess. Chill for minimum 1 hour
11. Weigh down with baking beans and cartouche
12. Bake at 200°C on top third shelf
13. Check if sides and base are set, if so, remove cartouche and beans and bake until lightly golden, sandy to the touch and no grey patches remain
14. Remove from oven and brush very lightly with egg wash

Question 2

Why is the shortcrust pastry tough?

Answer 2

• Overworked
• Too much liquid

Question 3

Why has the shortcrust pastry shrunk?

Answer 3

• Pastry not chilled before baking
• Too much liquid added
• Oven temperature not hot enough
• Pastry stretched when lined
• Baking beans not used correctly

Question 4

Why is the shortcrust pastry grey in appearance?

Answer 4

• Underbaked
• Uncooked pastry kept in fridge for too long

Question 5

Why is the shortcrust pastry greasy in appearance?

Answer 5

• Not chilled enough before baking
• Overworked

Question 6

Temperature and oven shelf to bake shortcrust pastry

Answer 6

200°C on top third shelf

Question 7

What are the signs that a shortcrust pastry is cooked?

Answer 7

• Lightly golden
• Sandy to the touch
• No grey patches remain