Shortcrust pastry

Shortcrust pastry in ellesmere port

Shortcrust pastry

This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. This recipe makes enough to line a deep 20-23cm (8-9 inch) flan tin or to cover a large pie dish for serving 4-6.

Shortcrust pastry in ellesmere port
Shortcrust pastry
Print Recipe
Shortcrust pastry
Servings Prep Time
6 people 40 min
Cook Time
40 min
Servings Prep Time
6 people 40 min
Cook Time
40 min
Shortcrust pastry in ellesmere port
Shortcrust pastry
Print Recipe
Shortcrust pastry
Servings Prep Time
6 people 40 min
Cook Time
40 min
Servings Prep Time
6 people 40 min
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Sift the flour and salt into a large mixing bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs
  2. Sprinkle with 3 tbsp of cold water and mix in using a round-bladed knife. Add a drop more water only if the dough will not clump together. With your hands, gather together into a firm but pliable dough, handling as little as possible
  3. Wrap the ball of dough in greaseproof paper or cling film and chill for at least 30 minutes before rolling out
Share this Recipe