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.
Hi Chelsea!
Is it possible to make this pastry using a NutriBullet? I don’t have a food processor.
Thanks,
Paula
Can I double the filling of the Salmon Quiche recipe for a deep-dish pie crust? How long will it need to bake in that case? Thank you.
wow! I want this pstry for my empanada next time ;) Thank yuo chelsea!
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