LEARN TO BAKE with Julie Jones

Julie’s new book The Pastry School is a masterclass in tarts and pies

- Julie Jones

Sweet shortcrust pastry

This is my go-to recipe. If you are feeling experimental, additional flavourings, such as citrus zest, vanilla, ground nuts and spices, can be added successfully, although do use them sparingly. One quantity of pastry will line a large, circular tin measuring 23 x 3.5cm (9 x 1½in), with extra for decorations. For a fully covered pie, a double quantity is needed.

MAKES 1 QUANTITY

230g (8oz/1¾ cups) plain flour

125g (4½oz/½ cup plus 1 extra tablespoon cold, unsalted butter, cut into 1cm (½in) cubes

50g (1¾oz/heaped 1/3 cup) icing (powdered) sugar

1 egg yolk

2 tablespoons milk

1 Place the flour and butter into the bowl of a freestanding mixer. Attach the paddle beater and mix on a medium speed until the mixture resembles fine breadcrumbs (1). Add the icing sugar and mix for a few seconds, then add the egg yolk and milk (2). Continue to mix until a cohesive dough forms (3) –this should only take 30-60 seconds, depending on your mixer.

2 Turn out onto a work surface – no need for more flour – and bring it swiftly together with your hands, without overworking it (4). Lay out a long sheet of cling film and place the dough on one half. Flatten the pastry with the palms of your hands, then fold the remaining cling film over.

3 Roll out swiftly between the cling film (5) to a depth of about 5mm (¼in), trying to keep it in a circular shape. Chill in the fridge for at least an hour.

4 After resting, roll out between two sheets of baking paper (6) and use according to the relevant recipe.