Basic shortcrust pastry

Basic shortcrust pastry

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(21 ratings)

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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

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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

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Comments

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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'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

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
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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
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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
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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.

henrymayger's picture

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!!!!!!!!!!!!

alexiaattard's picture

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

willskitchen's picture
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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++++++!

lizag83's picture

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 :)

nmccarthy1104's picture
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used this as a pie crust when using up some slow cooked beef leftovers. did the job magnificently! didnt realise how easy pastry was! :)

spookie_camp's picture

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

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

hippocollector's picture
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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 : )

marguerite_caunt's picture

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!

davidnoble's picture

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

jgarforth1981's picture
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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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