Shortcrust Pastry

10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #14165

September 06, 2014



"Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons."

Original is 8 servings

Nutritional

  • Serving Size: 1 (67.3 g)
  • Calories 307.7
  • Total Fat - 17.7 g
  • Saturated Fat - 11 g
  • Cholesterol - 45.7 mg
  • Sodium - 511.5 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.1 g
  • Protein - 4.6 g
  • Calcium - 75.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).

Step 2

Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.

Step 3

Gradually add water, starting with 1 tablespoon (how much you will need will depend on the gluten in your flour) until dough becomes a ball.

Step 4

Remove and wrap in cling wrap and refrigerate for 30 minutes before using

Tips


No special items needed.

1 Reviews

KATO BABY

Lovely buttery shortcrust pastry recipe. It was quick and easy to make with ingredients always found in the pantry or fridge. The texture was perfect and the flavor very good. It was the perfect base for my sweet potato filling. Made for Consideration Tag Game 2014.

4.0

review by:
(17 Oct 2014)

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