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.
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).
This Thermomix Sweet Shortcrust Pastry is the perfect thing to use for your desserts, pies, tarts and more. It’s incredible versatile and easy to work with. I like to add a milk wash to my pastry before cooking and then sprinkle over a bit of raw sugar – it just gives it the most delicious crunch. Yum!
Thermomix Sweet Shortcrust Pastry
Ingredients
- 2 cups plain flour
- 3 tbs caster sugar
- 150 g butter (cold and chopped)
- 2-3 tbs icy cold water
Instructions
- Place the flour, sugar and butter into the TM bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).
- Add the iced water and knead for 1 minute on interval speed.
- 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 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.
Comments 4
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!
Author
Hi Karlee, it is meant to be quite crumbly – but it also depends on the temperature of your kitchen/ingredients etc. xx
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
Teasty but hard to roll