Basic Shortcrust Pastry Recipe

Shortcrust pastry is the easiest pastry to make. It is a versatile pastry as it can be used for both savory and sweet dishes. Shortcrust pastry is a mixture of flour - usually all purpose/plain flour and a fat, either butter, lard or a mixture of both. These are bound together with either cold water or with egg for a richer pastry.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 7 oz/200g all purpose/plain flour (see tip below)
• pinch of salt
• 4 oz/ 110g butter, cubed or an equal mix of butter and lard
• 2-3 tbsp cold water

Preparation:

This quantity makes 10 oz/300g pastry.

• Place the flour, butter and salt into a large clean bowl.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
• Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
• Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.

Tip: Use equal quantities of all-purpose flour and cake flour for a lighter pastry.