This is my all time favourite recipe for sweet shortcrust pastry. It makes a great foundation when baking sweet pies and tarts and is perfect every time!
Ingredients- makes enough for a large piecrust & top
- 450g plain flour, plus extra for dusting
- 130g icing sugar
- 260g unsalted butter, cubed
- 2 large eggs, beaten
- Splash milk
- Sift the flour into a bowl and sift the icing sugar over the top.
- Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.
Tip: Here you can add any flavours, try lemon zest or vanilla seeds.
- Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly.
Tip: Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
- Flour your surface and place the dough on top. Pat it into a flat round, wrap it in Clingfilm and put it into the fridge to rest for at least half an hour.
Tip: This pastry works really well for an apple pie or mini lemon meringue tarts, it is best blind baked before adding any fillings and will keep in the fridge for a few days.