Pie Crust (Shortcrust Pastry)

Here are a few tips that greatly help me when making my pastry.

Use the rule 1 part fat to 1.5 parts flour, in shortcrust, and you shouldn’t go wrong. Feel free to use more butter if you want but this is a good start for beginners.
I also do half butter half vegetable shortening.
Always keep 1 or 2 sticks of your favourite butter and shortening in the freezer for shortcrust pastry days.
Chill pastry for 30 minutes before rolling. If you have time make it the night before and let it sit out about 15-30 minutes before rolling.
Handle the dough as little as possibly.
Use ice cold water, I use my filtered water straight from the fridge.
If blind baking you can use dried kidney beans/sugar/rice as your weight, a cheaper alternative to ceramic baking weights, if you don’t have them.
Always prod the surface of your pie before blind baking to create a vent.
Leave your pie crust in the fridge for a few minutes before blind baking, if you have time.

Try substituting some of your water for vodka if you’re comfortable doing so. The vodka helps stop gluten formation and so prevents the pastry turning out tough even if you over handle it.
If not blind baking leave your pie crust rolled out in your pie dish for at least an hour in the fridge or freezer before adding your filling.

Bácáil Sona! 👩🏻‍🍳

Pie Crust Recipe (SHORTCRUST PASTRY)

⏲ PREP TIME: 15 minutes

⏲ BAKING TIME: 25 minutes

⏲ RESTING TIME: 30 minutes

🥧 SERVINGS: 1 base

EQUIPMENT

grater
butter knife
rolling pin
weighing scale
pie weights
pie dish

INGREDIENTS

168g all purpose flour
56g/ 4 tbsp unsalted butter
56g/ 4 tbsp vegetable shortening
2.5g/ 1/2 tsp salt
22ml ice cold water
22ml cold vodka

Optional

4 tsp/ 16g caster/super fine sugar
1 tsp/ 5g vanilla extract
1/2 tsp/ 2.5g coconut extract
1/2 tsp/ 2.5g almond extract
2 tbsp/ 30g parmesan (savoury)

INSTRUCTIONS

1.

Sieve flour, sugar (if using) and salt into a large mixing bowl.

2.

Grate your butter and vegetable shortening, straight from the freezer, directly into the bowl.

3.

Using a cold butter knife mix everything together until all the butter and shortening is coated in flour.

4.

Now it’s time to use your hands! Run your cold hands through the dough quickly using your finger tips until it’s closer to breadcrumbs.

5.

Add your ice cold water and vodka, one tablespoon at a time, mixing with your cold knife until the dough starts to come together.

If you are adding any extract then do it now.

6.

Roughly knead the dough together into a ball with your hands and then shape into a disc. Do this very quickly, it doesn’t need to be perfect, just roughly together. You want to keep the dough as cold as possible.

7.

Cover the dough tightly in cling film (plastic wrap) and place into a zip lock bag.

8.

Chill your dough in the fridge for 30 minutes before using.

9.

You can chill it for up to two days but make sure to leave it out for about 10-30 minutes before rolling it out if you chill it longer than 30 minutes.

At this point, if you’re not blind baking, you can roll out your pastry and place it into your pie dish. Put it into the fridge or freezer to chill for about an hour before adding your filling.

Blind Baking

1.

Preheat oven to 425°F, 220°C while your dough is chilling, or for at least 30 minutes.

2.

Lightly flour your countertop and roll out your pastry to about 1/4 of an inch circle.

3.

Place the pastry over your pie or tart dish using your rolling pin and press it into the center and corners.

Cut off too much excess and fold the pastry under itself all along the rim and add whatever detail you want to the crust.

4.

Using a fork prod the surface of your pastry to form a vent.

5.

Cover your pastry with tinfoil (aluminum) or grease proof paper and fill with baking beans or dried beans/pasta/rice. This will help prevent puffing and keep the pies shape.

6.

Put your pie into the oven for 15-20 minutes. Take out the weights and bake uncovered for another 10 minutes.

7.

Your pie is now ready for your filling!