There's nothing easier than making pastry in your Thermomix! It really is just a matter of popping everything in and leaving it to do it's magic. The Everyday Cookbook has a great recipe for sweet shortcrust pastry - however, it requires egg yolks... and of course, there are many people who can't eat eggs.
Why you will love this recipe:
So this is a good old fashioned sweet shortcrust pastry recipe that came from a very old (and yellowed) cookbook. It's an absolute classic and requires only very basic ingredients (which means one less trip to the supermarket).
- Simple ingredients - you will only need three ingredients (plus water) to make this sweet shortcrust pastry.
- Egg Free!
- Budget friendly.
- Freezer friendly - you can store both the cooked and uncooked pastry in the freezer.
- Versatile - this pastry is perfect for desserts, tarts and more!
Ingredients
Please note you will find the full recipe and ingredients in the recipe card below.
To make this sweet shortcrust pastry, you will need:
- Plain Flour - also known as all purpose flour
- Butter - chilled from the fridge is best
- Caster Sugar - also known as superfine sugar
- Water.
How to Make Sweet Shortcrust Pastry in a Thermomix:
- Combine the dry ingredients in your Thermomix bowl and mix until they resemble the texture of breadcrumbs.
2. Add the water and mix using the kneading function until the dough begins to come together.
3. Turn out onto your bench and lightly knead with your hands to form a ball.
4. Cover with cling wrap and place into the fridge to chill for 30 minutes.
5. Roll out the dough and place into the tin. Blind bake until lightly golden and then add your filling.
Tips for Making Thermomix Sweet Shortcrust Pastry:
- This recipe works best with butter which is straight from the fridge and has been cut into pieces.
- This Sweet Shortcrust Pastry is the perfect thing to use for your desserts, pies, tarts and more.
- You can add a milk wash to your pastry before cooking and then sprinkle over a bit of raw sugar - it just gives it the most delicious crunch.
- If making in a warm climate you may need to keep it in the fridge for longer than 30 minutes to firm.
- Both the raw and cooked pastry is freezer friendly.
More Easy Thermomix Recipes:
- 3 Ingredient Thermomix Shortcrust Pastry | Savoury
- Thermomix Blueberry & Lemon Tart
- Four Ingredient Scones
- How to steam & shred chicken breasts in the Thermomix
- Easy Olive Oil Pastry
- How to Make Cheese Sauce in a Thermomix
- Thermomix Chocolate Cake
- How To Whip Cream In A Thermomix
- Thermomix Lemon & Coconut Slice
- Thermomix Sponge Cake With Jam & Cream
Thermomix Sweet Shortcrust Pastry
Equipment
- Thermomix
- Rolling Pin
Ingredients
- 300 grams plain flour
- 45 grams caster sugar
- 150 grams butter (cold and chopped)
- 40 grams icy cold water
Instructions
- Place the flour, sugar and butter into the Thermomix bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs).
- Add the iced water and mix for 1 minute using the kneading function
- Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and pop it into the fridge for at least 30 minutes.
- When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
- If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
- Bake the pastry in an oven preheated to 180 degrees celsius (fan-forced) for approximately 20 minutes or until lightly golden and crispy.
- Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.
Notes
- This recipe works best with butter which is straight from the fridge and has been cut into pieces.
- This Sweet Shortcrust Pastry is the perfect thing to use for your desserts, pies, tarts and more.
- You can add a milk wash to your pastry before cooking and then sprinkle over a bit of raw sugar - it just gives it the most delicious crunch.
- If making in a warm climate you may need to keep it in the fridge for longer than 30 minutes to firm.
- Both the raw and cooked pastry is freezer friendly.
Nutrition
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Colm says
Teasty but hard to roll
Kylie says
Absolutely lovely. Easy to use and only had in the fridge for 20min as I was running out of time. I put the full 3tbsp of iced water in and it came together nicely. Made pumpkin pie with it and it was demolished! Thanks x
Karlee Carney says
I found my dough ended up being really crumbly and hard to roll out and work with. I’ve never made shortcrust pastry before though so is that the normal texture? If not, any suggestions on what I could do to improve it? Maybe another minute or two of kneading in the TM? Thank you!
Lucy Mathieson says
Hi Karlee, it is meant to be quite crumbly - but it also depends on the temperature of your kitchen/ingredients etc. xx