Jun 13, 2011

Basic Shortcrust Pastry Recipe / How to Make Shortcrust Pastry Dough without Eggs


This is one of basic dough for many recipes like Pies,Quiche,Tarts and many more..So I am giving you a step by step detailed recipe for this..The main thing you should know is use half the amount of butter for flour..and also try to use ice cold water for making the dough..This dough has a little more sugar,this dough is best for making sweet filling pies or any sweet preparations..If you are making it for savories please don't use the sugar...


Similar Recipes,
Custard Tart
Apple Pie
Pineapple Pie
Oreo Tart
Lemon Curd Tart
Paneer Tart
Chocolate Fruit Tart



I hope you all get a clear understanding of this...So please try this and let me know what you think about this..



Preparation Time : 10 mins

Chilling Time : 1 hour

Ingredients:

All Purpose Flour / Maida - 200 gms
Cold Unsalted Butter - 100 gms
Salt a pinch
Sugar - 3 tblpsn Powdered
Ice water - as required

Method:

In a mixing bowl add flour,salt,sugar and mix well.

Add in chopped cold butter and rub with your fingers till it forms coarse crumbs.

Add a spoonful of water and mix well using a spoon, if it is too dry add spoonful more water. Now form this to a dough. Dont knead too much.

Cover it with plastic wrap and chill it in the fridge for 1 hour.

Now you can use this for any recipe as you like..


Notes:

1) Reducing the butter quantity will result a hard crust. So use butter as mentioned.

2)Dont over knead the dough, else the gluten will develop in the dough which results in chewy crust.
3)Use cold water for kneading the dough and cold butter, this will give flaky crust.
4)This dough has a little more sugar,this dough is best for making sweet filling pies or any sweet preparations..If you are making it for savories please don't use the sugar

Pictorial:
Take flour in a bowl
Add in sugar
         
Add in salt


add in cold butter


rub it with your fingers


rub it well


keep rubbing


at a stage it will look like coarse crumbs


like this


now add spoonful of ice cold water


use a fork to mix, 


now you see it is a bit dry


so add another spoonful of ice water


mix well


now it has started to come into a dough


shape it into a dough,


dont over knead this dough, or the pie will turn hard and chewy. Just bring it together using your hands thats it


now wrap this with plastic wrap


cover it completely


flatten it


put this in fridge


Chill it for 1 hour and use in your recipes..

13 comments:

Raksha said...

hey this is great

Krithi's Kitchen said...

Thanks for the recipe...

http://krithiskitchen.blogspot.com
Event: Healing Foods - Banana

Lauren Leach said...

Beautiful pastry, lovely and buttery!

Ayesha Manna said...

Lovely..one help plz.. Can u convert grams to cups? i mean how much butter equals 100 gms? 1 stick?

Aarthi said...

@Ayesha Manna 1 stick butter is 113 grams. So it is a little less than 1 stick.

Anonymous said...

Sorry .. but would like to have known whhat oven number to cook it on and how long x

Aarthi said...

@Anonymouscheck this recipe
http://www.yummytummyaarthi.com/2011/06/apple-pie.html

uma mahi said...

hie akka..can i use this for making samosa? thanks:)

Aarthi said...

@uma mahino these are for pies and tarts. Check this link for samosa recipe
http://www.yummytummyaarthi.com/2012/02/punjabi-samosa-samosa-with-spicy-potato.html

umamahi said...

akka..can i make this as a sheet for samosa and bake it?

umamahi said...

by negleting the sugar..sry forgot to add this line

Aarthi said...

@umamahithis has too much butter, so it wont work for samosa sheets

Rachael said...

I have never made pastry before, I always thought it was tricky to get right. This recipe is fantastic! So easy to follow (thanks for your photo tips) and tastes great. My son is allergic to egg, so I had to use an egg free pastry for my mince pies. I put in 3 tablespoons of caster sugar as I didn't have powder sugar (I assume you mean icing sugar) and I used half butter and half lard (a friend had recommended to do this). I didn't overwork it and the result is crumbly (not too crumbly), light and just sweet enough. It's so simple, I've made another batch today and popped it in the fridge for the weekend. I've gone from being a pastry virgin to making it twice in two days! Thanks so much, I'll be checking out more of your recipes, especially the egg free ones.

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