Bake the weighted pastry crust at 350ºf (175ºc) for 15 minutes set on the center rack in the center of your oven. the dough should be about half baked when ready to remove from the oven. the parchment paper or aluminum foil will peel back from the tart crust when done blind baking. Step 2. add egg and water. make a well in the mixture and add the beaten egg and yolk. using a fork or a butter knife, combine the flour and egg as much as you can (images 5 & 6). add 2 tablespoons of ice cold water and use your hands to bring the dough together (add a little more only if needed).
Process for about 7 seconds until the mixture resembles “sand” (see photo). add the sugar and repeat (3 seconds are fine). finally add the egg. process for about 4 5 seconds just until the pastry dough comes together. do not overprocess. transfer the dough onto a piece of cling film, wrap it and refrigerate. Step 3. place pan on a baking tray. line pastry case with baking paper. fill with ceramic pie weights or uncooked rice. bake at 180c for 10 minutes. remove weights and paper. bake for a further 5 to 10 minutes or until pastry is golden. allow to cool. shortcrust pastry is a versatile pastry which is best made with fruit or other dessert fillings. Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic container to chill for about 20–30. Preheat the oven to 375 degrees. roll out your shortcrust pastry to the same size as your pie tin on a lightly floured surface. allow a little extra crust to hand over the rim of the pie tin. gently lift the pastry and line the pie tin. press firmly into the corners and sides.
Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic container to chill for about 20–30. Preheat the oven to 375 degrees. roll out your shortcrust pastry to the same size as your pie tin on a lightly floured surface. allow a little extra crust to hand over the rim of the pie tin. gently lift the pastry and line the pie tin. press firmly into the corners and sides. Step 4: slowly add the water until the dough comes together. step 5: divide the dough in two and wrap it to rest. step 6: roll the dough out between two sheets of parchment paper. step 7: transfer the dough to a tart tin and gently press in. step 8: trim off any excess pastry and freeze or use. Method. put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. if the pastry feels too dry to form a dough, add 1 tbsp water. shape the dough into a ball, flatten it out into a disc, wrap it in cling film.
Step 4: slowly add the water until the dough comes together. step 5: divide the dough in two and wrap it to rest. step 6: roll the dough out between two sheets of parchment paper. step 7: transfer the dough to a tart tin and gently press in. step 8: trim off any excess pastry and freeze or use. Method. put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. if the pastry feels too dry to form a dough, add 1 tbsp water. shape the dough into a ball, flatten it out into a disc, wrap it in cling film.
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