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Shortcrust Pastry

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Shortcrust Pastry recipe adapted from Marguerite Patten BBC cookery show.
  Plain flour 8 Ounce (225 gram)
  Salt 1 Pinch
  Cooking fat/Lard / ordinary / polyunsaturated fat / margarine 4 Ounce (110 gram)
  Water 4 Tablespoon (adjust quantity as needed)

IF MAKING WITH HARD FAT: Sift the flour and salt into a mixing bowl, cut the fat into small pieces and drop into the flour.
Rub in with the fingertips until the mixture forms fine crumbs.
Gradually add water to make a firm rolling consistency.
IF MAKING WITH SOFTENED FAT: Sift the flour and salt.
Put the fat into a mixing bowl, add a little flour (amount as given on the packet) plus the recommended amount of water.
Cream with a fork, then gradually add the rest of the flour.
IF USING A FOOD PROCESSOR OR MIXER: Follow the methods above, but be careful that the dough is not over handled.
It may be better to add the liquid gradually by hand if using hard fat.
To ROLL THE PASTRY: Sprinkle a little flour on the pastry board and rolling pin and roll out the pastry with short, sharp movements.
To BAKE THE PASTRY: Shortcrust pastry is generally baked in a preheated moderate to moderately hot oven i.e.
190 to 200°C/ 375 to 400°F, Gas Mark 5 to 6, depending upon the dish.
To BAKE BLIND: This term denotes that the pastry is baked without a filling.

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Shortcrust Pastry Recipe