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Shortcrust Pastry

Recipe by Rachel Allen from Rachel Allen Bake!

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This basic pastry is used in many popular recipes, from mince pies to quiches; it’s also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days. Makes 400g (14oz).

Ingredients

200g (7oz) plain flour, sifted
Pinch of salt
100g (31/2oz) chilled butter, cubed
1/2–1 medium egg, beaten

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Method

Place the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour (1) until it resembles coarse breadcrumbs (2) then, using your hands, add just enough egg to bring it together (3). With your hands, flatten out the ball of dough until it is about 2cm (3/4in) thick (4), then wrap in cling film or place in a plastic bag (5) and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.

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Notes & Tips

VARIATIONS
Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
Soured cream shortcrust pastry: Replace the egg with 2 tablespoons of soured cream (or crème fraîche), adding just enough to bring it together.

Recipe Rating

What do you think?

Natalie201 October 2010

This glad wrap trick is genius!

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- Glenda November 2010
  
  I used cling wrap and it just melted and big mess ... so does it have to be glad wrap..
  
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michael July 2010

do i need to bake it before putting the filling in.

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- keencook August 2010
  
  yes
  
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RedShoeArtist May 2010

Fantastic recipe. Thank you for making cooking and baking so easy. Addicted to baking now

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Kate January 2010

Hi Rakhee. I saw this recipe on Rachel's show this morning and all I can suggest is that you double check your ingredient quantities. It sounds like you were short on a binder...either the butter or egg. Did you use Plain Flour or Self-Raising Flour???

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rakhee vaswani October 2009

i tried the pastry but was nt coming together even after chilling and was 2 crumbly after baking what 2 do

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- keencook August 2010
  
  pile it onto a sheet of cling film then put another sheet on top and squish it together - you can roll it out like that as well.
  
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Lindatan July 2009

Learning to do some thing new and interesting................

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Phillip June 2009

Great recipe, needed in a hurry,and youre recipes was the one.Thanks again

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Hungry truckie April 2009

Making by hand is more fun and a simple way of getting upper body exercise. A good easy recipe for anyone to follow and have the satisfaction that comes with making your pastry at a fraction of the cost of the bought product.

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