Easy shortcrust pastry

The basis of many good recipes can start with the most simple of ingredients. I love shortcrust pastry as it is super easy to use, freezable and can form the basis of many different recipes. It takes just minutes to prepare and you can save around 60-70%, at least, compared to buying it ready made in the supermarket. I always find it surprising just how easy shortcrust pastry is to make!

Ingredients for easy shortcrust pastry:

140g butter

280g plain flour

20-30ml of water

Method for easy shortcrust pastry:

It is really is an easy shortcrust pastry recipe…

First sift your flour using a sieve, to remove any lumps.

Then add your butter and rub the flour and butter together. This will give you a fairly fine consistency.

Then slowly add water, 5-10ml at a time, and work the dough into a ball.

Once you have your firm dough, not too sticky, you want to wrap it in cling film and place it into the fridge.

I usually chill my shortcrust pastry for about 30 minutes, at least, but it can easily be prepared a day or two in advance and left in the fridge. I have also chilled my dough, wrapped in two layers of cling film, and defrosted it overnight before I want to use it.

Easy shortcrust pastry

This is such an easy shortcrust pastry recipe, I’m sure you will agree! If you want to add a little more flavour then you could consider adding fresh herbs, salt or even spices to your dough.

I find that this dough is a fantastic basis for a number of recipes including this cheese and onion quiche.

I love being able to make easy shortcrust pastry whenever I want it, and often in just minutes.

If you have arthritic hands, or perhaps want to save even more time, then you can throw the ingredients together in a food processor and let it bring the dough together for you. This will save a couple of minutes  which is ideal if you are making a pie in a hurry.

2 Responses

  1. Erith May 4, 2017 / 5:29 pm

    Hi Katy

    I agree – I always make my own shortcrust pastry, it only takes minutes, as quick as buying a ready-made shortcrust pastry roll, setting it out, and trying to make it fit! Home made is far easier to work with (less stiff) and tastes far better too, and you know what’s in it! No additives

    However, I use a half and half of butter and fat (Flora white/ trex). That was the recipe I was taught by my Mum, no idea what the difference is.

    What I also do, is freeze any leftover pastry. Then when I need it, I can either roll it out, or grate it (semi-frozen) and mix it with grated cheese to make a lovely tasty crunchy pie topping!

    I confess on the rare occasions I need Puff Pastry or Filo, I buy it!

    • katykicker May 4, 2017 / 5:49 pm

      That is a fantastic tip for grating the leftovers like that. Sounds delicious! Thanks for taking the time to comment – much appreciated. I love to hear from other people and pick up tips of something new to try.

      I usually buy filo and puff pastry too – life is just too short haha!

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