Basic shortcrust pastry

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• 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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• Donna

  18 August 2009

  Donna commented on this recipe

  I have always brought ready to roll pastry but after seeing the video on how to make pastry in the food processor I thought I would give it a go....well how I wish I had tried this years ago! I also add an egg yolk which gives the pastry a richness. I skip the part where it says to chill the pastry in a fridge for half an hour as on my first attempt the pastry wasn't too good and after talking to my mum who never chills her pastry I now roll it straight out and then bake blind for 30 minutes. Now I am a dab hand at pastry, creating the most wonderful tarts and quiches!

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• Adele

  15 February 2010

  Adele rated this recipe

  

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• Swirlgirl

  03 April 2010

  Swirlgirl rated this recipe

  

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• Rik

  25 May 2010

  Rik rated and commented on this recipe

  

  Made a very good base for a Quiche thank you!

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• prinny

  27 May 2010

  prinny commented on this recipe

  simples!

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• cakeanyone?

  08 September 2010

  cakeanyone? rated and commented on this recipe

  

  Good basic recipe although I still prefer half butter half lard.

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• magickat

  04 October 2010

  magickat commented on this recipe

  I doubled the ingredients as I needed more pastry and I used half lard, half butter. This is the first time I have tried pastry and having read the comments I was very careful not to add too much water. However, i think maybe I didn't add enough as the pastry was quite difficult to work with and kept splitting. However, I managed to make a pie and the pastry was very tasty and crumbly, so I was pleased for a first effort!

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• Elz

  20 October 2010

  Elz commented on this recipe

  I always find pastry really hard to do well, but this recipe has been one of the best I have tried. I actually had to add about 4-t tbsp of water because the mixture was too crumbly. I also added 2 tbsp of golden caster sugar because I was making sweet pastry cases.

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• marina finney

  21 December 2010

  marina finney commented on this recipe

  i've never cooked mince pies before and these were so easy even i could make them and they tasted fantastic!!!

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• Yvie

  23 December 2010

  Yvie commented on this recipe

  It's funny that it says "remember the proportions" half fat to flour, when the recipe calls for less fat :)

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• cathxxx

  28 February 2011

  cathxxx commented on this recipe

  i made this recipe for mince beef and potatoe pie results were amazing i put 4 more grams of butter in and the pastry melted in your mouth,beast recipe for shortcrust pastry i have ever used.

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• cathxxx

  28 February 2011

  cathxxx commented on this recipe

  i meant best recipe i have ever used,ha ha ha

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• Nash

  30 July 2011

  Nash commented on this recipe

  yummy yum yum thats all i have to say

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• Nash

  30 July 2011

  Nash rated this recipe

  

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• Manders

  14 August 2011

  Manders rated and commented on this recipe

  

  I used this recipe to make pasties today and I'm really glad my local shop ran out of frozen pastry because this was much better and I'll always make my one from now on. It was surprisingly quick and easy. I had to make two batches and the first one was a bit too dry and flaky and difficult to roll thinly so for the second batch I used only 200g of flour and 4tbsp of water and it was perfect.

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• CrazyCupcakeLady...

  26 August 2011

  CrazyCupcakeLady... commented on this recipe

  I used this recipe for a cheese and courgette quiche but found that the pastry needed more water than was suggested. I ended up adding 5 tbsp of cold water rather than the suggested amount, and that still wasn't enough. I hope I did something wrong to save the rest of you from disappointment. xxx

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• tigger

  11 November 2011

  tigger commented on this recipe

  I'm sure it's a fine recipe but like many many recipes I have read of this type over the years, what size baking utensil will it be sufficient for. Give me an idea of the diameter of dish or whatever parameter. Very few recipes give this type of information, our Delia being an exception among very few others.

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Ingredients

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

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Difficulty and servings

Easily doubled

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Prep 5 - 10 mins

Vegetarian

Ingredients

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

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