Shortcrust Pastry

Making Shortcrust Pastry

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1. Rub the butter into the flour and salt with your fingertips for 5 minutes until the mixture looks like fine breadcrumbs.

   Mark done Start 5 min timer

2. Add the cold water a spoonful at a time and mix to a dough. Wrap and rest in the fridge for 30 minutes.

   Mark done Start 30 min timer

3. Heat the oven to 190°C / 375°F. Roll out the dough and line a 23 cm tin. Prick the base and chill for 10 minutes.

   Mark done Start 10 min timer

4. Line with paper and baking beans and bake for 15 minutes. Remove the paper and beans, brush with egg and bake for 5 minutes more until pale gold.

   Mark done Start 15 min timer

Related guides: Prep, cook and total time · Pan and tin size.

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Tips for Making Shortcrust Pastry

• Add the water gradually; the dough should be just damp.
• Chill the lined tin before baking so the sides hold their shape.
• Patch any crack in the baked case with a little raw dough.

What to Serve with Shortcrust Pastry

• Quiche
• Fruit tarts
• Meat pies
• Custard tart

Keeping and Reheating

Wrap the raw dough and keep for 2 days in the fridge, or freeze for 3 months. The baked case keeps for 2 days.

Questions About Shortcrust Pastry

Shortcrust Pastry Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.