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Shortcrust pastry on a rolling pin covering a pasty

Basic shortcrust pastry

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Rating: 5 out of 5.112 ratings
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  • Preparation and cooking time
    • Prep: -
    • Plus chilling
  • Easy
  • 325g

Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal262
fat14g
saturates9g
carbs29g
sugars0.3g
fibre1g
protein4g
low insalt0.4g
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Ingredients

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

Method

  • STEP 1

    Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  • STEP 2

    Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.

  • STEP 3

    Knead the dough briefly and gently on a floured surface.

  • STEP 4

    Wrap in cling film and chill while preparing the filling.

RECIPE TIPS
PROPORTIONS
To make more or less, remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard. If other dry ingredients are included in the recipe, add them at the same time as the salt.

Recipe from December 2006, December 2006

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Overall rating

Rating: 5 out of 5.112 ratings
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