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Basic Shortcrust Pastry

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  • Preparation and cooking time
    • Prep:
    • Plus chilling
  • Easy
  • Makes 1 x 25cm tart
A wonderfully versatile recipe that you can use for tarts, pies and all sorts of other pastries!


  • 225g fridge-cold plain flour, sifted
  • 150g cold unsalted butter, cubed
  • 1 tsp salt
  • 1 cold egg, beaten


  • STEP 1
    Place the flour, butter and salt in a food processor. Blitz until the butter has incorporated into the flour and you have the texture of fine breadcrumbs.
  • STEP 2
    Add the egg and pulse until the dough comes together.
  • STEP 3
    Wrap the dough in cling-film and shape into a flat disc.
  • STEP 4
    Chill in the fridge for 30 minutes before using.

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