Basic shortcrust pastry

I wish I had found this pastry recipe earlier since it's so easy! I did have to add a lot more water than the recipe had asked for (~6 tbsp at a guess) which worried me a little but the pastry ended up really soft and my quiche turned out well!! (I mixed it by hand and only let it rest for about 40 minutes before rolling it)

Dead easy to make. I didn't make it by hand, but used a mixer, slowly adding water. I used a bit of whole wheat flour to make it slightly more healthy; it requires a bit more water and a bit more butter. I let it chill for at least two hours in the fridge.

I had to add about ten times the amount of water stated in order for my pastry to be in any way usable. Too much butter and not a great taste :/ I'm quite disappointed

A decent basic short crust pastry recipe, I find adding the water one tablespoon at a time helps you control the consistency it winds up at better than throwing it all in at once. Other than that it's worked well for me the last 4 or so times I've used it.

Wow, I managed to make some edible pastry! I used a spreadable butter, but straight from the fridge in the quantities in the recipe, plus some salt. Combined in food processor then very lightly brought together and chilled. Rolled out easily, much lighter than any other pastry I have previously made. Made filling for pasties with onion, grated swede, grated carrot, cheese & some seasonings/marmite/ worcester sauce. A coronavirus lockdown storecupboard success!

There is so much butter in this recipe. When I took it out of the oven after blind baking it, there was no pastry at the bottom and instead was a puddle of melted butter. Either increase the amount of flour in the recipe or decrease the amount of butter. I used it in a bakewell tart. The filling saved it but it nearly fell apart. Had to serve it upside down without icing because the pastry was too weak to hold it together. Don't recommend. Just get a different recipe

Very pleased with this recipe, turned out great and easily workable. Great to have a basic recipe. Note: I used half fat to flour as by the time I’d accounted for the flour used in rolling etc it made up the additional 25g.

This is a standard recipe. If you find the pastry too short (crumbly) use cold milk instead of water. I also find it works better if I chill the flour (in the bowl) after adding the butter.