Basic shortcrust pastry

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Good Food

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Recipe by Good Food

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1. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

Proportions

To make more or less, remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard. For best results, make sure the butter is cold. If other dry ingredients are included in the recipe, add them at the same time as the salt.

Latest comments and suggestions

• mini foodie

  13 July 2008

  mini foodie rated and commented on this recipe

  

  this is the best recipe for shortrust pastry i have ever come aross i think that more people should bake using pastry because this is the quickest and best recipe ever

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• finglaspete

  19 October 2008

  finglaspete rated and commented on this recipe

  

  the recipe recommends 2-3 tbs of water, i would say less, as the more water you put in the harder it is to handle and it is more dryer and harder when cooked, with maybe 1-2 tbs you get a nice melt in the mouth pastry, that i really enjoyed under a tarte dijonaise, good recipe, highly rated.

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• CloClo

  27 December 2008

  CloClo commented on this recipe

  I haven't tried this recipe, but I used the quantities. I always add at least one teaspoon of sugar, even for savoury recipes. My pastry is always praised for it's richness and flakiness, and it is never difficult to work with.

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Ingredients

• 225g plain flour
• 100g butter , diced
• pinch salt

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Difficulty and servings

Easily doubled

Preperation and cooking times

Prep 5 10 mins

Vegetarian

Ingredients

• 225g plain flour
• 100g butter , diced
• pinch salt

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