Plain rich shortcrust pastry

Plain rich shortcrust pastry

Pâte brisée à l’oeuf

By
From
Baking
Makes
20–23 cm pie plate
Photographer
Vanessa Levis

This pastry is crisper and more moisture-proof than plain shortcrust. Use it for quiches and other pies and tarts with rich fillings. It is also ideal to use when making individual savoury or fruit tartlets or barquettes. Sweet rich shortcrust (see Variations) can be used for fruit tarts and tartlets.

Ingredients

Quantity Ingredient
225g plain flour
a pinch of salt
1/4 teaspoon baking powder
125g chilled butter, diced
1 egg yolks
2 teaspoons iced water
lemon juice, squeezed

Method

  1. Make pastry in same way as for Plain Shortcrust Pastry, using egg yolk mixed with water and lemon juice as the liquid. Unless otherwise indicated in the recipe, bake in a preheated 190°C oven.

Variations

  • Larger pastry shells

    For a 25 cm pastry shell or a two-crust 20–23 cm pie, follow the recipe for Plain Rich Shortcrust Pastry, using 2 cups plain flour, a large pinch of salt, 1/2 teaspoon baking powder, 185 g butter, 1 egg yolk, about 1 tablespoon iced water and a squeeze of lemon juice. For a two-crust pie, use a little more than half the dough for the bottom crust, and the remainder for the lid. Scraps can be used to decorate the pie if liked.

    Sweet rich shortcrust pastry

    Follow the recipe for Plain Rich Shortcrust Pastry, beating 2 teaspoons caster sugar with the egg and water before mixing with the dry ingredients.

    Shortcrust pastry in the food processor

    Place 2 cups plain flour, 185 g diced frozen butter or firm cooking margarine and 1/4 teaspoon salt in a food processor fitted with a steel blade. Process, turning on and off rapidly, until the butter is cut into the flour and the mixture looks like coarse breadcrumbs. Mix 1 egg with about 2 tablespoons cold water and a squeeze of lemon juice. With the motor running, pour the liquid quickly through the feed tube. Do not use it all unless necessary – stop pouring as soon as a ball of dough forms around the blade. Wrap in plastic wrap and chill for 1 hour before using. Bake as for Plain Rich Shortcrust Pastry. For a sweet pastry, add 1/3 cup caster sugar to the processor with the flour, butter and salt. Makes enough to line two 18–20 cm pie plates or flan tins.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again