Shortcrust pastry recipe ideas

When making short crust pastry it's important to make sure the fat and flour are blended correctly before liquid is added otherwise you'll end up with a glutinous mess. Overworking the dough is another hazard best avoided as overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky. However, when treated right, shortcrust pastry can be used to make a wide variety of delicious desserts.

Apple pie

• Take 3 large Bramley cooking apples (chopped stewed and cooled) and use as the filling. Add in sugar, to taste then enclose the pastry and add a sprinkling of caster sugar to serve, after baking in the oven at 200 degrees for around 20-30 minutes.

Rhubarb pie

• Take 750g (11.5lb) of red rhubarb, sliced about 1cm or around 1/2 inch thick, and add 250g (9oz ) -  400g (14oz) sugar. Cover with pastry and bake on 200 degrees until the rhubarb is tender (around 45 minutes). Serve with hot or cold custard.

Blackcurrant pie

• Take 450g (1 lb) blackcurrants add 1/2 cup (8tbls) 100 g granulated sugar and 2tbs flour. Cover with the pastry and bake for around 60 minutes at 200 degrees.

Lemon meringue pie

• Take 100g (32oz) caster sugar, 7 tbsp cornflour and mix together adding water to form a paste. Bring 50ml (2fl oz) of water to boil with the zest of 4 lemons in a pan. Gradually add the hot liquid to the cornflour mixture whisking continuously till smooth. Beat in the juice of 4 lemons, 6 egg yolks and 100g (32oz) butter. Return to the pan. Cook over a low heat, stirring until thickened then leave to cool slightly. For the meringue, whisk 6 egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spread the meringue onto the pie and bake at 150 degrees for 35-45 minutes until the meringue has set.