Simple Shortcrust Pastry is so simple even I can do it. The taste of homemade pastry is a lot better than shop brought. Also, you can make the quantity you need, when you need it. Shortcrust Pastry is perfect for the bases of pies, tarts and quiches. This recipe is ideal in Bakewell Tarts, Pumpkin Pie and Egg and Bacon Quiche.
Shortcrust pastry is a staple in British baking, known for its crumbly, buttery texture that provides the perfect base for both sweet and savoury dishes. Made from just a few simple ingredients—plain flour, eggs, unsalted butter, and water—this pastry is remarkably versatile and easy to prepare, making it a favourite for home bakers and professionals alike.
The beauty of shortcrust pastry lies in its simplicity. With just a handful of ingredients, you can create a rich, tender crust that complements a wide range of fillings. The key to a perfect shortcrust pastry is the balance between the fat and flour. The unsalted butter gives the pastry its characteristic flakiness and rich flavour, while the plain flour provides structure. The egg adds a bit of richness and helps bind the dough, ensuring it holds together beautifully. A splash of cold water is used to bring the dough together without making it too wet, ensuring a tender crumb.
One of the best things about shortcrust pastry is how versatile it is. Whether you’re making a classic quiche, a hearty meat pie, or a fruit tart, shortcrust pastry provides a reliable and delicious base. It’s also forgiving, allowing you to experiment with different fillings and flavours. And because it can be made ahead of time and stored in the fridge or freezer, it’s a great time-saver for busy bakers.
Shortcrust pastry is a must-have skill in any baker’s repertoire. With just a bit of practice, you’ll be able to whip up a pastry that’s light, crisp, and perfect every time. Whether you’re preparing a special dessert or just looking for a comforting homemade pie, shortcrust pastry is the perfect starting point.
Simple Shortcrust Pastry
A simple essential for any cook. Saves money and tastes so much better.
Equipment
- 1 food processor
- 1 dish/tin loose base one if you are going to remove pir/tart/quiche from tin prior to serving.
- 1 Rolling Pin
Ingredients
- 225 g plain flour
- 1 large eggs free range
- 125 g unsalted butter room temperature
- 1 tbsp water
Instructions
- Preheat the oven to 390F/200C/180 Fan/Gas Mark 6
- Making the pastry is very simple.
- Carefully measure the ingredients and place the flour and the room temperature butter into the food processor and blitz until the mixture looks like breadcrumbs.
- Add the egg and the water and continue to blitz until the new mixture comes together into a dough.
- Sprinkle a little flour onto a clean work surface and roll the pastry gently.
- With these quantities, you can line an 11in (28cm) dish/tin.
- When the tin is lined, prick the base with a fork to prevent steam build up and put int the fridge for at least 15-20 minutes.
- When ready to cook the pastry, carefully line the pastry with parchment/baking paper and fill with baking beans (available in most supermarkets and very useful). Place in the oven and bake for 15 minutes.
- Remove from the oven and remove the baking bean and paper (Caution Very hot).
- Put back in the oven for another 5 minutes.
- After that the pastry base is ready for your quiche, pie, tart etc.
Tried this recipe?Let us know how it was!
10 comments
I’ve been using this recipe for ages and it always works perfectly. It’s simple to follow and tastes good
I’ve tried a few shortcrust pastry recipes, but this one was by far the easiest and most reliable.
It worked beautifully for my apple pie, and everyone complimented the crust. I’ll definitely be using this recipe for all my pies and tarts.
The instructions were easy to follow, and the result was a perfectly flaky and buttery pastry.
The recipe was easy to follow, but my pastry turned out a bit too crumbly. I think I might have overworked the dough, so I’ll try again with a lighter touch. The flavour was good, though, and it was nice and buttery.
Good, reliable shortcrust pastry recipe.
The dough came together quickly, and it baked up beautifully. The pastry was crisp and had a great buttery taste.
The pastry baked up nice and golden, and had a lovely, tender texture. I used it for a chicken pot pie, and it was delicious.
This recipe is foolproof and produces a pastry that’s light, flaky, and delicious. I used it for a peach galette, and the crust was perfect—crispy on the outside and tender inside.
The pastry came out light and crisp, just how I like it. It was perfect for my quiche.