How To – Shortcrust Pastry

I have never pretended to make my own pastry, it’s always been shop bought. But I was making a pie and couldn’t find any pastry anywhere so thought I’d give shortcrust a go. What a revelation! So easy and much better after baking than ready made.

These amounts make enough for two large sheets, suitable for a pie. Half the amounts if you just want one sheet.

  • 450g plain flour
  • 200g salted butter
  • 6 tablespoons water
  • Additional pinch salt

Ensure the butter is at room temperature and dice, adding to a large bowl. Sift in the flour and salt. Use your hands to combine the ingredients so you get a breadcrumb texture. Gradually add the water and combine with your hands to form a dough. It should be damp without being wet.

You can then form a couple of dough balls and rest in the fridge until you are ready to use. It can keep for a day or two. Mine never lasts that long though!

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