Shortcrust pastry recipe

Shortcrust pastry recipe

This recipe makes enough shortcrust pastry for one pie base in a 25-26cm dish. Just double the quantity if you need a top and a bottom. If you want a sweet pastry recipe, click here.

Ingredients

1 1/3 cups (200g) plain flour
125g chilled unsalted butter
Pinch salt
1 egg
1 tbsp cold water

Method

Process the flour and butter in a food processor until it resembles a fine crumb. Add the egg, water and salt until it all only just comes together. Turn it out on to a clean bench, knead it a few times, shape into a disc and refrigerate for an hour before rolling out.

See the rest of the instructions for rolling/preparing the pastry here.