Sweet Shortcrust Pastry

A lovely light pastry for use in sweet pies and tarts with very little shrinkage.

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Photo credit: Timeless Edmonds
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Prep Time: 1 hour 20 mins Servings: 500g
  • 2 cups Edmonds standard flour

  • 150g butter
  • ½ cup sugar
  • 2 egg yolks
  • 1 Tbsp water
  • 1. Sift the flour into a mixing bowl, and drop in the butter cut into small pieces.

  • 2. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs.

  • 3. Stir in the sugar followed by the egg yolks and the water if the mix seems too dry.

  • 4. Mix quickly to a stiff dough, using a round-bladed table knife, knead lightly until smooth then shape into a rectangular block, wrap well and chill for 1 hour before using. Use for sweet pies and tarts.

    SPICE PASTRY:

    Add 4 tsp mixed spice to flour.

    NUT PASTRY:

    Add 1 cup chopped walnuts or nuts of your choice, before mixing to a stiff dough.

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