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Member recipe

Basic Sweet Pastry

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(7 ratings)

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Cooking time

Servings

Serves 1 - 4 Tartlets

The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc

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Ingredients

  • 225g / 8 oz plain flour
  • 110g / 4 oz butter
  • 80g / 3 oz sugar
  • 1 large egg

Method

    1. Crumb together by hand the butter in to the flour
    2. Add the sugar
    3. Mix in the egg and enough milk to form a soft dough - add flavour (opt)

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Comments

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PollThomson's picture

I made 1.5 times the recipe amount which took two medium eggs to bind just perfectly. I chilled the pastry in the fridge for 30 minutes or so, wrapped in cling film. I divided the pastry into two for rolling and thought the finished pastry rather crumbly and difficult to roll thinly but kneaded the second portion which seemed to solve the problem. I got 24 mine pies from my mix, 12 normal sized from patty tins and 12 large ones in muffin tins (line the holes with thin cross ways strips of baking parchment and they come out beautifully). I baked mine at 170C for about 20 minutes. Delicious!

RahW's picture

I made this with golden caster sugar and it was perfect for my Bakewell tart. However, I found that using a large egg was too much, I'd expected the pastry to require the additional milk mentioned in the method so I just chucked the whole egg in then needed extra flour to get it back to the right consistency! The recipe does make quite a lot of pastry too, enough to line two 8" flan tins.

suzi00's picture

Do you bake this blind and for how long and what gas mark??

kiwigardener's picture

I have just made this sweet pastry with glutenfree flour and golden caster sugar, it's beautiful! No milk needed either!

viviennefleet's picture
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I used icing sugar and it was fabulous.

jockinafrock's picture

do you double the ingredients for greater quantities and what is the baking times. jock

jockinafrock's picture

do you double the ingredients for greater quantities and what is the baking times. jock

kimmi-hawes's picture

I am wanting to make 24 mince pies please could anyone tell me how much of everything i need please. Thanks.

dairyman's picture

Was looking for sweet pastry recipe and after reading through some thought I'd leave a hint from my pastrycooking days,it can all be done in mixer or blender, combine half flour and butter and sugar, mix until combined then add water and egg and mix again until water is COMPLETELY absorbed then the remaining flour until just clear (mixed in) and chill before use (but does not need chilling if you use a little flour to stop rolling pin sticking to dough, when thin enough roll it onto rolling pin and unroll onto pie dish,easier to pick up

PS the reason for this method is,if you get water on flour your pastry will usually shrink

lovetobake12's picture

what temprature do you cook this at?!!!!!!!!!!!!!!!!!!!

maeveanne's picture
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This is the best sweet pastry I have found in years, everyone comments on it. I will never again use any other recipe.
Thank you Scott and Cheryle

reeldancer25's picture
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Used this recipe for my Catering & Hospitality assessment and it was fab!

sue3003's picture
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I used this pastry for my apple pies, my hubby's favourite. He loved them, said they were the best ever.

landsbarber's picture

Try my recipe
1lb flour
10oz butter
5oz sugar
1 med egg (no milk)

This recipe needs to be chilled before use
and will not mind being over worked, or re-used

remmnis's picture
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This is a great recipe. I couldn't find a nice enough sweet pastry to use in a blueberry pie, and this one is perfect! Sweetness all the way, and no annoying freezing butter and messing about needed! Thank you!

patinman's picture

Made this recipe for an apple tart but added grated orange rind to ingredients ! SCRUMPTIOUS !!!!

geoffdoll's picture

making my own mince pies with this pastry-shoul be good

jam22767's picture
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Thanks for this. I love to have a sweet pastry for desserts and can never remember the quantities. Found a similar recipe on here which used no egg (or any fluids) which tasted very nice but was hard work to knead to the right consistency.

holmfirth's picture

is it possible to use icing sugar in place of ordinary sugar, thx :))

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