Shortcrust pastry dough, or pâte brisée as it’s called in French, is a variety of pie crust that has a crumbly, flaky texture ...

Wrap the dough ball in plastic wrap (8) and let it rest in the refrigerator for at least 40 minutes before using your ...

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

With a buttery shortcrust base, a creamy custard filling ... Gradually add cold water, one tablespoon at a time, until the dough comes together. Avoid overworking the dough. 3. Wrap the dough in cling ...

Pulse the shortcrust pastry ingredients in a food processor until they resemble breadcrumbs. Roll the dough into a small disc and allow it to rest in the chiller until firm. Heat olive oil in a ...

Stir the sugar into the beaten egg to dissolve it slightly and add this to the flour mixture until it comes together as a dough. Wrap the pastry dough in baking parchment and place into the fridge ...

This is a quick and easy recipe for shortcrust pastry. If you're new to making pastry ... stir in just enough of the cold water to bind the dough together. You should always start with 1-2 ...

Making your own sweet shortcrust pastry is so satisfying ... Add the beaten egg mixture and pulse briefly to mix to a rough dough. If making the pastry by hand, put the flour into a large bowl.