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Basic shortcrust pastry

Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold

  • Prep: 10 mins
    Plus chilling
  • 325g
  • Easy
  • 325g
  • Easy
  • Calories 262
  • Carbohydrates 29
  • Saturated Fat 9
  • Sugar 0.3
  • Protein 4
  • Fat 14
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 262
  • Carbohydrates 29
  • Saturated Fat 9
  • Sugar 0.3
  • Protein 4
  • Fat 14
  • Fibre 1
  • Salt 0.4

Ingredients

  • 225g plain flour
  • 100g butter, diced
  • pinch salt

Tip

Proportions
To make more or less, remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard. If other dry ingredients are included in the recipe, add them at the same time as the salt.

Method

  1. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  2. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

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