Shortcrust Pastry

I know that it is convenient to buy ready made pastry – but especially if you have a free standing mixer with a dough hook – the homemade variety is so quick and a lot cheaper. Here is the recipe that I use for my home-made Treacle Tarts. It is a mainstay actually – great for savoury and sweet. At this time of year perfect for any pie Apple Pie, Blackberry and Apple pie….to name a few. In the featured image it has been used in a Prawn, Watercress and Cream Cheese Quiche.


100g unsalted butter

200g plain flour

2 tablespoons ice-cold chilled water


To make the pastry sift the flour into a bowl, add the cold diced butter (it must be cold, not room temperature!). Rub the butter into the flour until it looks like fine breadcrumbs – then using a round bladed knife (butter knife) stir in a little bit of the water at a time until you can bring the pastry together to form a ball. Cover in cling-film and place it into the fridge for 20-30 minutes. Don’t skip this bit! You don’t want soft overly pliable dough!

To make Sweet Shortcrust Pastry you can add a tablespoon of sugar (icing sugar is best). At Christmas you can also add some grated orange zest and a pinch of cinnamon if you are making mince pies.

To make Rich Shortcrust Pastry use an egg yolk in the place of the water and a tablespoon of icing sugar.

You can enhance your pastry with grated cheddar (for savoury) and a little black pepper.


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