Short Crust Pastry

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Short crust pastry is a great recipe to have stored away as it goes well with both sweet and savory dishes. It is easy to make and easy to work with.

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  • 1
  • Average
  • 20 mins
  • 20 mins
  • 60 mins
  • Average budget

Ingredients

  • 2 Cups plain flour
  • 180 g butter, cubed and chilled
  • 1/4 tsp salt
  • 1 egg yolk
  • 2 - 3 Tbsp chilled water

Preparation

Step 1

Place the flour, butter, and salt in a food processor. Process in short bursts until the mixture resembles a fine crumb.

Step 2

With the mixer running, add the egg yolk and chilled water and mix until the mixture forms a solid dough.

Step 3

Tip out onto a floured surface and shape into a ball. Wrap in cling film and chill for 60 minutes.

Step 4

Roll pastry out on a floured surface, or between two sheets of baking paper, until about 3 mm thick. Press into the base and sides of a pie or tart dish. Prick the bottom a few times with a fork. Chill for about 30 minutes.

Step 5

Blind bake at 180°C for 15 minutes. Remove baking paper and beads and bake for another 10 minutes.

Step 6

Cool slightly before filling.

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