Basic shortcrust pastry

Basic shortcrust pastry

Shortcrust pastry is an important part of the baking repertoire. It is a mixture of flour, sugar, butter, eggs and spices. The final consistency can vary depending on the recipe and the ingredients you use.

Homemade basic shortcrust pastry is cheaper than industrial one and it always tastes better!


  • 1 2/3 cups (250g) plain flour
  • 1 chilled egg
  • 125g unsalted butter


Step 1

Combine flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.

Step 2

Whisk egg and 1 tbsp chilled water in a bowl until combined and add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.

Step 3

Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.

License CC BY 2.0 (credit visualpanic)
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