Short Crust Pastry - can be made gluten free

[~ - Jules - ~]

Name of Recipe:

Short Crust Pastry

Number of People:
1 pie

Ingredients:

70g SR flour (I used gluten free)
130g plain flour (I used gluten free)
30g caster sugar
120g cold butter chopped
1 large egg

Preparation:

Add all ingredients except egg.
Mix speed 5 until resembles breadcrumbs (10-20seconds)
Add egg
Mix speed 5 until completely combined (maybe 10 seconds)

Wrap in plastic and place in fridge for at least an hour

line pie tin with pastry - approx 4mm thick (can roll pastry between 2 sheets of baking paper or just press into the tin - I found with the gluten free flour it is easier to press into tin)

Cover with a sheet of baking paper and weight down with rice or other weight

Bake in 180 degree oven for 10-15 mins, remove baking paper and weight.

Bake for a further 10-15 mins until golden

[I Love Bimby!]

Thanks Jules. Will try this on some sausage rolls 

[~ - Jules - ~]

Hmmm never thought of using this on sausage rolls, will have to let me know how it goes.  Although the gluten free one was a bit crumbly so might not work... hmmm interesting

[Thermomixer]

Thanks Jules. 

ILB  Think it may be too crumbly for sausage rolls?  More for tarts and pie bases?

[Caroline J]

Thanks Jules, I am going to try it tomorrow.  We have dinner guests, a good opportunity for me to practice my pastry!

[I Love Bimby!]

Thanks Thermomixer.

[~ - Jules - ~]

Caroline - I made this with the bought GF flour and it worked well (one 2 different occasions, one pre thermomix and one post), I made my own combination of GF last night, and it was not really nice (I used option one in the GF cookbook for flours - just did not work in this recipe without adding extra butter I think)

[Caroline J]

I have made it, but it's gone rock hard in the fridge.  HELP!!  Any suggestions?

[judydawn]

I made shortcrust pastry from the EDC the other day Caroline and it also went rock hard in the fridge.  I think I will leave it out to rest on the sink in future during the winter months, it is just too hard to roll.  I am not superwoman!

[Caroline J]

Thanks Judy.  I am not cooking it until tomorrow, so I'll post my review then

[~ - Jules - ~]

Strange.. Was it completely air tight?  Mine were both very soft even in fridge.  but I think you can just leave it out for 20 mins or so before rolling to get it soft enough to roll (without leaving it too long of course)

[Caroline J]

It was air tight... I had to zapp it in the microwave to get any movement out of it, and then it crumbled!  I am going to use it in a fruit crumble tomorrow instead.  I made EDC pastry instead, and added some sugar.  It was better this time, I probably cooked it longer too.

[~ - Jules - ~]

Glad to hear something worked in the end.  Maybe this recipe works best with the gluten free flour - I've made it twice with the orgran flour with no problems - but I find that stange since it was a "normal" flour recipe to start with.

Thanks for the feedback though - and glad you found a use for the crumble

[Caroline J]

It was yummy on the fruit crumble   I am sure it was me, I did leave the pastry in the fridge overnight, maybe that was it.  And, I am sure microwaving it was not smart at all!!   

[judydawn]

I used this recipe for a tart this week and found it easy to make and roll although I will roll it a little thinner next time.