Short Pastry

Shortcrust pastry (basic pie dough) is the popular type used for savoury and sweet dishes such as pastry cases and pies.

Short pastries have a medium to high proportion of fat to flour and a low moisture content. They are handled lightly and quickly, the the minimum of rolling, to give a crumbly - or short - texture when baked.

This type of pastry does not rise during cooking.

There are several types with different proportions of fat: the higher the proportion of fat, the more fragile and crumbly the pastry.

Standard shortcrust pastry uses half fat to flour.
Butter, margarine, lard or white vegetable fat (shortening), or a mixture of these may be used. Rich short pastries are made with butter.

Short pastry may be sweetened or flavoured with savoury ingredients (such as cheese) and enriched by binding with egg yolk as well as a little water.
The addition of small proportion of water to the shortcrust pastry gives the characteristic crisp surface which is different from a very rich short pastry with a fine 'melt in the mouth' texture right through the top.

Oil can be used instead of solid fat to make short pastry. The resulting pastry is crumbly which can make it difficult to roll out; when cooked it tends to be quite soft.


INGREDIENTS

200g plain flour
pinch of salt
50g lard or vegetable fat
50g butter or margarine
2-3 tbsp water


METHOD

1. Sieve the flour and salt in a metal bowl.
2. Cut the fat into small pieces and rub it into the flour to achieve a sandy texture.
3. Make a well in the centre and add sufficient water to make a fairly firm paste.
4. Wrap it in cling film and refrigerate for at least half an hour.