Shortcrust Pastry

The real origins of Shortcrust pastry were lost in the mists of time but the modern form was invented in Versailles during the reign of Louis XVI. Louis reportedly enjoyed pie but hated the way puff pastry would leave a mountain of crumbs in his silk sheets and demanded a non-puffy pastry be made.

Ingredients

• 250g flour
• 120g butter or substitute
• 30g caster sugar
• 2 egg yolks
• 1 tbsp water

Sieve the flour into a bowl and add the butter in small pieces. Rub it into the flour with your fingers.

Beat the egg yolks and add with the sugar and water.

Stir the mixture with a knife to produce a dough.

Turn the dough onto a floured board or clean counter top and roll into the required shape.

- Last update: 28 September 2006 -

  

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