Shortcrust Pastry

Makes 1 crust. Suitable for quiche or a richer pie crust.


1 cup plain flour

1/2 cup or 125g unsalted butter, diced

1 teaspoon cold water


  1. Rub butter into the flour till the butter is all mixed in. You can use a pastry knife for a quicker and less mess.
  2. Add the cold water and lightly knead the pastry so the pastry sticks into a lump.
  3. Wrap in cling wrap and keep in the fridge to cool, at least 30 minutes, before use.



4 thoughts on “Shortcrust Pastry

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