Basic shortcrust pastry

Basic shortcrust pastry

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(31 ratings)

Prep: 5 mins - 10 mins Plus chilling

Easy

Perfect pastry

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 225g plain flour
  • 100g butter, diced

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pinch salt

Method

  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.

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Comments, questions and tips

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Comments (50)

howonearthdoyoumakethis's picture

how long to chill?

SiNZ's picture
5

Easy. Followed the instructions, simple as they were, to the letter and got good pastry for my apple pie.

lizleicester's picture
5

So simple, so good. (Used my mixer - as always!).

SiksiMiksi's picture
3.75

Great recipe for shortcrust - especially for a first timer like myself who has never made it before. Yes, my pastry did crack at the edges a little when rolling, but I made the Caribbean Beef Patties from this website with it and they turned out great. No cracks when baking or anything, and a great tasting pastry, too.

sue Byles's picture

Nice to see a recipe using your hands instead of a food processor

whatamidoinghere's picture

Maybe I'm just blind, but I can't see the oven temperature and baking time?

helenadixson's picture

This is just a recipe for the raw pastry - it's a link used in a lot of the recipes on here. Each recipe will ask you to cook at different times/temps/at different times of the bake

robets746d's picture
5

Works very well!

scousewegian's picture
5

Worked perfectly, and tasted great.

Nicola Butcher's picture
0

This is the worst internet recipe I have ever come across. My pastry cracked when rolling despite following instructions. I have made pastry numerous times before and it has worked a dream. Not having a recipe to hand I searched for one but I recommend you to find one elsewhere.

PhilBe's picture

Worst? Certainly a bit over the top but like yourself mine cracked and flew in the bin....

Cole72's picture

How long would a batch keep in the fridge? I want to make about 60 small tarts...was thinking I could leave the trays in the fridge and just cook them in a day or two?
Thanks Nicole

jofuzzard@gmail.com's picture

Great easy recipe and works every time. Thanks :) great on top of my chicken pie.

marbucks's picture

Brilliant recipe... Added some mature cheddar and made it into biscuits for my little one

lizleicester's picture
5

Simple and successful. Added a grating of nutmeg because I'm going to make a custard tart.

food4satisfaction's picture

Re: what size tart this would make...well, 150g pastry makes enough for a 9 inch (standard size) tart/quiche...so if you try and go from that.
Re: how much would make 500g pastry...the ratio of flour used and pastry amount made is equal...eg 500g flour would make 500g pastry.
Hope this helps!

zoeclaireward's picture
5

Brilliant simply recipe! Made it very easy to make my pie a little bit more special by making the pastry as well!

rumman15's picture
4

Great recipe but had to add a couple of teaspoons of water just to stop it crumbling

rachelle123's picture

I am about to make ham and cheese pasties but unaware of how many this pastry makes..how many?

merrimum's picture
4

Re quantities: I'd say this recipe makes enough pastry for the lid of a family-sized pie. If you want to make a base too, you'll need to double the quantities.

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Questions (5)

tesslindsay's picture

How much does this make? I need enough to line the bottom of a 30x20cm tin

beachbaby's picture

help what am i doing wrong.ive read all the comments and realise that it is a very sucessful recipe,as everyones pastry has turned out well.i have followed the recipie to the letter but its very flaky and falls to pieces,infact disintergrates to flakes.p.s.sorry about the spelling,its like my pastry terrible

goodfoodteam's picture

The only thing we can think of is that you might be over kneading it, or using too much flour on your work surface which is throwing out the quantities. Next time try not to use any flour on the work surface at all. If you are using wholemeal flour the mixture may need a little extra water.

SiNZ's picture
5

A bit more water, perhaps? If it's flaky it's probably too dry.

umama13's picture

I had a similar problem, someone once told me that with shortcrust pastry the ratio of flour to butter is 2:1 so if you put 200 grams of flour, use 100 grams of butter. It worked wonders to fix this recipe. Hope this helps!

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