Recipe for Sweet Shortcrust Pastry
Makes a 7-inch pie crust
Ingredients:
- 60g Unsalted Butter
- 35g Caster Sugar
- 1 Yolk of a large egg
- 115g All-purpose Flour
- 2 tsp Milk
- Pinch of salt
Directions:
- Cream butter and caster sugar till creamy and light yellow in colour.
- Whisk in egg yolk.
- Sift in 1/2 of the flour, mix till combined then add in the remaining half.
- Add milk and vanilla extract to mixture. Mix again.
- Keep mixing and your mixture should come together to form a dough. Knead it a few times then cover with cling wrap and refrigerate for 30 - 60 minutes.
- When you are ready (or your pastry dough is ready!) to bake the pie crust, preheat oven to 170°C and grease a 7-inch tart pan with softened butter or baking spray.
- Remove dough from refrigerator. Lightly dust your working surface, rolling pin and hands with flour.
- Mould dough into a disc then roll it out into a round shape of your desired size and thickness. When you've done that, carefully lift pastry up and lay in greased tart pan, then gently press pastry to bottom of pan. Using your rolling pin or hand, press on edges of pan to remove excess dough.
- Now poke little holes in bottom of pastry using a fork. Cut parchment paper to fit bottom of pan, place on top of pastry and pour in beans/baking weights. This will prevent the crust from puffing up.
- Bake in preheated oven for 15 minutes.
- Take pastry out from oven, remove beans/baking weights and parchment paper. Bake for a further 8 - 10 minutes or until golden brown.
- Remove from oven and let cool for 10 minutes before removing crust from pan.
Done! Your pastry is now ready for use. Be creative and you'll be able to make different desserts based on this recipe. :)
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