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  • 1lb self raising flour - yes self raising trust me!
  • 2 tablespoons cornflour
  • 1 tablespoon icing sugar
  • 4oz butter
  • 4oz Trex
  • Generous pinch of fleur de sel salt
  • 1 medium egg
  • 4-6 tablespoons of cold water
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    Method

    • step 1

      Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry and 2 tablespoons of cornflour and the salt for savoury. Place into the food mixer, I have a Kenwood K Mix but any will do the same job although food processors will do the job much quicker and it is easy to overwork the pastry with them, so be careful. You can do it by hand of course.
    • step 2

      Cut the butter and Trex into small cubes and put in the Kenwood with the K beater on to rub the fat into the flour, have on slow speed until it resembles breadcrumbs.
    • step 3

      Add the 1 egg and enough cold water whilst the machine is still running until it starts to come together. Stop the mixer and combine the dough into a ball, wrap it in clingfilm and put in the fridge for at least an hour. Never, ever over handle pastry or add too much water, this will make it tough - it should feel soft and come together with just a little encouragement.
    • step 4

      Roll out with a little flour make your desired recipe and cook at 220 degrees until golden brown. I always put pies on a flat baking sheet preheated with the oven. This pastry will be golden and short and melt in the mouth, almost like shortbread.
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    Comments, questions and tips (20)

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    Overall rating

    A star rating of 4.8 out of 5.19 ratings

    Elizabeth Goodwin

    I too have been waiting for this recipe all my adult life - I’m in my late 60s. Best shortcrust pastry ever - no more shop bought for my household.

    janemcguire120hIc6Tph

    This is Mary Berry's recipe

    tillyfloss2019

    I believe it’s Katie Stewart from her circa 1970’s Times recipe book…that’s on my shelf 🥰

    woollymammothNrMSCRfI

    I am a 70 years young Retired Granddad, and this recipe I've been waiting for all my life! Only once have I come across a short pastry so perfect for both Sweet and Savoury uses, and that was from a plate of Mince Pies from a German woman at a night class back in 1979. it's light, it keeps it's…

    ken roscoe

    question

    Can you use this pastry recipe to make a stew beef pie

    tillyfloss2019

    But beef suet crust pastry is better. Atora.

    Foxylady1957

    question

    Has anyone tried making this with a food processor rather than a food mixer? If so, any comments/tips?

    Elizabeth Goodwin

    This is brilliant with a food processor. My husband is not a man to compliment- until tonight when I made a Quiche Lorraine. I got a hug as well and he said the pastry was amazing. Not bad after 46 years!!!

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