PERFECT SHORTCRUST PASTRY

Perfect Shortcrust Pastry image

Provided by kimpearce

Time 45m

Yield Makes 1 pie and 2 dozen small pies or jam tarts

Number Of Ingredients 8

1lb self raising flour - yes self raising trust me!
2 tablespoons cornflour
1 tablespoon icing sugar
4oz butter
4oz Trex
Generous pinch of fleur de sel salt
1 medium egg
4-6 tablespoons of cold water

Steps:

Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry and 2 tablespoons of cornflour and the salt for savoury. Place into the food mixer, I have a Kenwood K Mix but any will do the same job although food processors will do the job much quicker and it is easy to overwork the pastry with them, so be careful. You can do it by hand of course.
Cut the butter and Trex into small cubes and put in the Kenwood with the K beater on to rub the fat into the flour, have on slow speed until it resembles breadcrumbs.
Add the 1 egg and enough cold water whilst the machine is still running until it starts to come together. Stop the mixer and combine the dough into a ball, wrap it in clingfilm and put in the fridge for at least an hour. Never, ever over handle pastry or add too much water, this will make it tough - it should feel soft and come together with just a little encouragement.
Roll out with a little flour make your desired recipe and cook at 220 degrees until golden brown. I always put pies on a flat baking sheet preheated with the oven. This pastry will be golden and short and melt in the mouth, almost like shortbread.