Easy Shortcrust Pastry
This easy shortcrust pastry is one of those handy little basics that is well worth having up your sleeve. It is buttery, flaky and made with just a few simple ingredients, but it feels like a proper win every time.
Perfect for quiche, tarts and all sorts of sweet or savoury bakes, this is the kind of recipe that makes homemade pastry feel way less scary. A few minutes in the food processor, a bit of chill time, and you are off.
Why you’ll love it
It is simple, reliable and uses basic pantry staples. You get a buttery homemade pastry without a whole lot of fuss, and it works for both sweet and savoury baking.
Handy tips
Chilling the dough helps it firm up and makes it easier to roll out. Pop it back in the fridge once it is in the tin as well, especially if your kitchen is warm.
Serving ideas
Use it for quiche, tarts and other sweet or savoury bakes. It is a great little base recipe to keep on hand when you want something homemade without overthinking it.
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Easy Shortcrust Pastry
Prep Time 10 minutes 
Setting Time
1 hour 
Total Time 1 hour 10 minutes 
Ingredients
Method
- I place the butter and flour into my food processor and whizz for about 30 seconds until it looks like fine crumbs.
- I add the egg and cold water, then whizz again until the mixture clumps together into a dough.
- I tip the dough onto cling wrap, flatten it slightly, wrap it up and chill it in the fridge for 30 minutes.
- Once chilled, I roll it out to fit my tin.
- I pop it back into the fridge to chill again while I prepare my filling.
- I bake at 180C until golden brown, or as required for my recipe.
Nutrition
Video
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Frequently Asked Questions About Easy Shortcrust Pastry
Can I use this shortcrust pastry for sweet and savoury recipes?
Yes. This pastry works well for both, which makes it a handy one to keep in your back pocket.
Do I need to chill the dough?
Yes. The recipe chills it once after mixing, then again after rolling it into the tin.
