Short crust pastry
Member recipe

Short crust pastry

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(1 ratings)

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Serves 1 - 1 Portion

Really buttery short crust pastry

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  • 8oz plain flour
  • 1/4 level tsp salt
  • 4oz English butter
  • Cold water to mix: allow between 1-1 1/2 tsp per 1oz of flour


    1. Sift flour and salt into bowl.
    2. Chop butter into pieces and rub into flour, until it resembles fine breadcrumbs.
    3. Sprinkle the water over the crumbs.
    4. Mix to stiff crumbly looking mixture with knife.
    5. Draw together with fingertips, turn onto floured surface, roll into ball and use as required.

Comments, questions and tips

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20th Feb, 2014
Cooking temperature would be food
5th Jan, 2014
Excellent. I used marg and butter but the results were excellent. I used it to make a quiche.
3rd Jan, 2014
Very easy and lovely buttery taste...crisp and golden.
5th Apr, 2020
How long and what temp would you blind bake it for?
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