Basic shortcrust pastry

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• Natalie

  28 November 2011

  Natalie commented on this recipe

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

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• netty

  02 December 2011

  netty rated this recipe

  

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• hanna136

  10 December 2011

  hanna136 rated and commented on this recipe

  

  Lovely. I shall never buy a ready pack again!

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• Jannine

  10 December 2011

  Jannine rated and commented on this recipe

  

  I would agree that there needs to be slightly more butter and a little less flour. Overall a very simple recipe with very good results.

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• David

  20 December 2011

  David commented on this recipe

  Different flours need different amounts of liquid so it's a bit trial and error but that all adds to the fun!

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• Magic Maggie

  21 December 2011

  Magic Maggie commented on this recipe

  I'm useless at pastry, but this worked a treat! I used the food processor to mix the butter and flour, then added an egg and two tablespoons of water - wonderful melt-in-the mouth result! Used it to cover a Christmas leftovers pie - yummy!

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• kaa

  08 May 2012

  kaa rated this recipe

  

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• hippocollector

  16 May 2012

  hippocollector rated and commented on this recipe

  

  Have just made this pastry recipe as a top for a pie, I used 3 tablespoons of water and it rolled out lovely. Cooking later but all is good so far : )

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• Lina

  12 August 2012

  Lina rated and commented on this recipe

  

  Very easy and very good. Used 200g flour, 100g butter, dash of salt, 2tbsp sugar, 2tbsp water.

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• Sarah

  25 September 2012

  Sarah commented on this recipe

  Easy for a first timer, tasted great and was perfect of our Salmon en croute!

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• tufty12

  04 October 2012

  tufty12 rated and commented on this recipe

  

  used this as a pie crust when using up some slow cooked beef leftovers. did the job magnificently! didnt realise how easy pastry was! :)

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• Elizabeth Graham

  05 October 2012

  Elizabeth Graham commented on this recipe

  Made this pastry instead of the one recommended by the hairy bikers (I was making their leek & crab tart) it was perfect! Will use it from now on :)

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• willskitchen

  31 October 2012

  willskitchen rated and commented on this recipe

  

  Whoever made this recipe is an absolute genius! This pastry is perfect. I'm usually not very good at making pastry but this recipe is just amazing. It rolls beautifully, no cracks, not too wet or sticky. Chilling the pastry helped too. As I was making quiche, I made the filling whilst it was chilling in the fridge. So I left it in the fridge for about 10 minutes and it does make a difference! I cannot rate this recipe enough it is A++++++!

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• alexiaattard

  25 November 2012

  alexiaattard commented on this recipe

  looks really easy !! what are the measurements to make up 500g of pastry ?

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• lordmayger

  04 December 2012

  lordmayger commented on this recipe

  good recepie but use 2 beaten eggs to get best result as am using it for gcse food and am developing it and have made it multiple times and it works best wit eggs!!!!!!!!!!!!

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• merrimum

  28 December 2012

  merrimum rated and commented on this recipe

  

  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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• baking mad!

  01 January 2013

  baking mad! commented on this recipe

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

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• Joss Field

  10 January 2013

  Joss Field rated and commented on this recipe

  

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

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• Zoeclaireward

  10 February 2013

  Zoeclaireward rated and commented on this recipe

  

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

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• Matty

  17 May 2013

  Matty commented on this recipe

  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!

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Ingredients

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

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Easily doubled

Preparation and cooking times

Prep 5 - 10 mins

Vegetarian

Ingredients

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

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