Basic Pastry Recipe

Ingredients

Makes pastry for a 10-12 inch/26-30cm pan

Short Crust Pastry:

• 2 cups/300 g all purpose/plain flour

• 1/2 tsp salt

• 1/2 cup/125 g butter, cut up

• 4-6 tbsp ice water

Short Crust Egg Pastry:

• 2 cups/300 g all purpose/plain flour

• 1/2 tsp salt

• 1/2 cup/125 g butter, cut up

• 2-4 tbsp ice water

• 2 egg yolks 

Sweet Egg Pastry:

• 2 cups/300 g all purpose/plain flour

• 1/2 tsp salt

• 1/2 cup/125 g butter, cut up

• 2-4 tbsp ice water

• 2 egg yolks

• 2-3 tbsp granulated sugar

Method:

1. Sift the flour and salt into a large bowl. If making sweet pastry, stir in the sugar at this stage.

2. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Add enough water, and the egg yolks, if making the egg pastries, and knead quickly with your hands to form a fairly stiff dough.

3. Gather the crumbs and shape into a ball. Wrap in plastic wrap (cling film) and chill in the refrigerator for 1 hour. Use as indicated in the recipes.

4. Food processor version: Place the flour, salt, and sugar, if using, in the bowl of a food processor and pulse a few to times to add air. Add the butter, and pulse briefly to cut into the flour.

5. Add the water and egg yolks, if using, and pulse rapidly until the mixture is crumbly, but no longer.

6. Gather the crumbs and shape into a ball. Wrap in plastic wrap (cling film) and chill in the refrigerator for 1 hour. Use as indicated in the recipes.