Shortcrust Pastry
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Shortcrust Pastry Recipe
This shortcrust pastry recipe is everything you need to make the perfect apple pie crust and topping. It is also the perfect pastry for this pecan pie recipe, and blueberry pie recipe. Many people have asked us how to make shortcrust pastry so we decided to publish an easy recipe to show people the steps.
There are apple pie recipes that call for lard pastry, using lard as an alternative for butter. The advantage of using Lard is it produces an extremely crisp, flaky crust. It's also easy to work with, as its melting point is higher than butter, so it doesn't soften as quickly while you handle it, or threaten to dissolve into the flour as quickly as butter before baking.
Shortcrust pastry is perfect for making pies because it has a much closer crumb structure, it can be used to construct robust cases and exteriors for pies and tarts, and can stand up to both wet and dry fillings.
If you have a good shortcrust pastry recipe then please share it on this page and tell us everything about your recipe. You can also tag us on our Facebook page where we can share food and cooking ideas together.
Thanks and happy shortcrust pastry.
Welcome to The Cooking Cat, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanross.com, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.
Recipe Info
Yield
Serves: 2
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- In a large mixing bowl, combine the flour and salt. Cut the butter into the flour to get a grainy texture. Slowly add the water, lifting and turning the flour to ensure the flour is covered evenly with water. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Divide the pastry into two even parts.
- Cover in plastic wrap and refrigerate the shortcrust pastry for 30 minutes before using.
Current Rating
5.00 from 3
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Meghan Halloway
Great shortcrust pastry recipe and great info. 🥟🥧 5.00Respond to Comments
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Elisma Theron
Perfect shortcrust pastry recipe and thanks for the optional lard ingredients. Now I know what and why to use shortcrust pastry in apple pies and baking. 5.00Respond to Comments
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Ian Sinclair
Thanks for sharing this easy shortcrust pastry recipe. 5.00Respond to Comments
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