Short crust pastry
Crisp, buttery pastry for pies, tarts and quiches
Classic short crust pastry, rubbed together by hand so it bakes crisp and crumbly. The secret is keeping everything cold and handling the dough as little as you can. This amount lines a 23 cm tart tin or tops a pie. Each recipe gives its own baking time and temperature.
- Total time
- 30 min
- Difficulty
- medium
- Serves
- 8
Ingredients
Method
0/6 doneStep 1: Mix 8 oz plain flour and ½ tsp salt together in a large bowl.
Step 2: Cut 4 oz cold butter or margarine into small pieces and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs.
5 minStep 3: Gradually add 3 tbsp ice-cold water, mixing with a knife, until it binds into a soft dough. Don't knead it, or the pastry will be tough.
Step 4: Wrap the dough and chill it for 20 minutes so it's easier to roll.
20 minStep 5: Lightly flour the pastry board and rolling pin. Roll out the dough to the thickness and shape you need, lifting and turning it to keep it light.
Step 6: Short crust pastry is usually baked in a hot oven at about 450°F, but follow the baking time and temperature in your recipe.
Nutrition per serving
- Calories
- 205 kcal
- Protein
- 3 g
- Carbs
- 21 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does short crust pastry take?
- About 30 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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