Basic shortcrust pastry

Basic shortcrust pastry

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins - 10 mins Plus chilling

Skill level

Easy

Servings

Perfect pastry

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
hanna136's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely. I shall never buy a ready pack again!

dizzie's picture

Hi, is it possible to freeze the pastry and for how long? Thanx!

tybach's picture

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.

heatherbeth's picture

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

mrsruse's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

30secondstomars's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yummy yum yum thats all i have to say

cathxxx's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

cathxxx's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jaffaa's picture

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

marinafinney's picture

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

thetastybaker's picture

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.

magickat's picture

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!

cakeanyone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

prinny's picture

simples!

yokers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made a very good base for a Quiche thank you!

donnaoconnell's picture

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!

cloclo's picture

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.

finglaspete's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

minifoodie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips