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Rich, Sweet, Shortcrust Pastry
Rich, Sweet, Shortcrust Pastry is a traditional British recipe (dating from the 1920s) for a classic shortcrust pastry made with butter that's sweetened with sugar and enriched with an egg yolk that is intended for sweet pies. The full recipe is presented here and I hope you enjoy this classic British version of: Rich, Sweet, Shortcrust Pastry.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Cake RecipesBritish Recipes
This is a traditional recipe for a sweet shortcrust pastry that is made both richer and shorter (more crumbly) by the addition of an egg yolk.
Ingredients:
180g plain flour
105g butter
1 egg yolk
1 tsp sugar
cold water to bind
pinch of salt
Method:
Sift together the flour and salt onto a pastry board. Dice the butter then rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Form a well in the centre then add the egg yolk and 2 tbsp cold water. Work thoroughly into the flour, adding a little more water, as needed, to bring the mixture together as a firm dough that does not crumble to the touch.
Cover in clingfilm (plastic wrap) and refrigerate for 20 minutes before use.
