A simple and easy recipe for shortcrust pastry that takes away the guess work and the stress. Angela Nicolettou has the details.
Sweet shortcrust pastry
Ingredients
200g plain flour
100g cold butter, cubed
40g caster sugar
1 egg, lightly beaten
½ tsp salt
Method
Place flour, sugar, salt and butter in a food processor and pulse until the mix resembles a fine crumb.
Add the egg and process until just combined to form a dough.
Turn dough onto a bench and knead until smooth. Shape into a disc, cover with plastic wrap and refrigerate for 30min before using.
The dough can be stored at this point in the fridge for 3 days or frozen for later use.
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