Pastry!

[MoonWoman69]

I know all the dos and donts regarding pastry. Cold hands, cold water, don't overwork etc.
But it is so hit and miss! What I am really looking for is a decent shortcrust recipe. Of the kind that the pastry is quite short and literally melts in the mouth. I once found a recipe and it was absolutely perfect, I thought I'd saved it on my phone, but haven't.
Does anyone have a recipe for this that will produce consistent results every time? TIA x

8oz flour
4oz butter cold chopped up
Mix with fingers
8 teaspoon water (may need a little more if it looks too dry)
Roll out - ta da!

I was always taught that it's half fat to flour.....so 8 ounces of plain flour. Pinch salt. 2 ounce of butter and 2 ounce of lard......or 4 ounce of butter

I struggled the same and then ... game changer:

150g butter
250 g plain flour
1 egg

Whizz flour and butter in food processor, crack in egg and whizz until it JUST start to meld together.
Tip out onto cling film, pull gently together into a pattie, wrap and refrigerate.
Roll out between cling film.

Paul Hollywood mince pie recipe on BBC food. I leave out the sugar and its perfect every time.

@Onemorespoon @shellyleppard I did this tonight for my meat and potato pie, don't get me wrong, it was lovely, but just missing that melt in the mouth texture.
I haven't got a food processor, but I'm sure I can do that by hand with the egg @Ilovemyshed? I'll give anything a go!
And thank you for the Paul Hollywood suggestion @TeaHagTeaBag
Thank you all x

Half fat to flour
Do not use too much water. Wet is bad
Don't over mix
Use a knife to mix , not hands
Chill 30 minutes
Don't over roll or handle

Add ground almonds, gives a lovely texture

My sweet shortcrust is 3:2:1 plus an egg.

3 parts flour, 2 parts butter, 1 part sugar and 1 egg to bind it. It’s ridiculously melt in the mouth because it’s so short but that also makes it a nightmare to work with. Handle it as little as possible and chill.

I roll it out between 2 sheets of clingfilm or reusable nonstick parchment to avoid adding any more flour.

I haven’t found a savoury shortcrust quite as good yet, but I keep experimenting.

@marmaladeandpeanutbutter That's exactly what I did, it was just missing that shortness.
@CornishTeaTime Ooh, does that work with savoury too?
@BeaAndBen Definitely trying that, thank you! Yes that's the problem with it being very short, it starts to break up! I shall persevere!
Thanks all x

Do you rest it? Wrap in clingfilm and put in fridge for half an hour, then bring back to room temperature before rolling. Obviously that means you have to plan ahead but it will roll more easily so less handling

I always rest it in the fridge in cling film. Didn't know about getting it back to room temperature before rolling out though, so thank you for that x

I don't get mine back to room temperature. I just roll it as soon as it's warm enough to roll without cracking - which is often still on the cool side. It's only for ease of rolling out that one tends to let it warm up a bit.

I have lately used a fine cheese grater for the fat, straight from the fridge. Keep dipping the fat into the flour to stop it clogging. Then just gently mix the fat into the flour with your fingers before adding the water. No need to completely rub in. Yes, use half fat to flour and just under 1 tablespoon of water for each 50g of flour. Always block butter, margarine and lard. Rest in the fridge for a little while before rolling out.