Short Crust Pastry

Buttery, crisp, and perfectly flaky, shortcrust pastry is a versatile staple in both sweet and savory baking. Made with just a few simple ingredients—flour, butter, a pinch of salt, and a touch of water—this classic pastry is easy to work with and delivers a tender, melt-in-your-mouth texture. Ideal for pies, tarts, and quiches, shortcrust pastry provides a sturdy yet delicate base that enhances any filling. Whether you’re making a rich meat pie or a sweet fruit tart, mastering shortcrust pastry is a must for any home baker. This recipe is so easy and perfect for your savory dishes! Once you try it, you'll never buy store-bought shortcrust pastry again. Its buttery, flaky texture and simple preparation make it a go-to for all your savory pies, quiches, and tarts.

Ingredients

• 225 gr. plain flour

• 110 gr. cold butter

• a good pinch of salt

• 1 egg

• 3 tbsp ice cold water

Instructions

• Place the flour and butter in a food processor and blitz until the mixture resembles fine breadcrumbs. Be careful not to over-blitz, as this can affect the pastry's texture.

• Add the salt, egg, and 3 tablespoons of water to the mixture, then blitz until just combined. Be careful not to over-blitz, as this will affect the pastry’s delicate, crumbly texture.

• Transfer the dough onto your work surface and gently bring it together to form a smooth ball, you can use a little flour to avoid sticking on to the surface. Wrap it in cling film and let it rest in the fridge until chilled or until you're ready to use it. This helps the pastry relax, making it easier to roll out.