Basic Shortcrust Pastry
A simple and versatile shortcrust pastry for various pies. This recipe will help you create a delicious and flaky base for your sweet or savoury pies. Perfect for beginners, this pastry can be used for fruit pies, quiches, and tarts.
- Total
- 45 min
- Serves
- 4
- Level
- Everyday
Created with Pantry Bliss
Ingredients
4 servings
- 250 grams plain flour, sifted
- 125 grams unsalted butter, cold and cubed
- half teaspoon salt, optional, for savoury dishes
- 3 tablespoons cold water, may need slightly more or less
- Prep
- 15 min
- Rest
- 30 min
About this recipe
This recipe draws inspiration from classic French culinary techniques where shortcrust pastry, or "pâte brisée", serves as a staple for both sweet desserts and savoury quiches. The simplicity of this pastry allows it to be used across various dishes, making it an essential skill for any beginner cook.
Method
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Step 1: Mix Dry Ingredients
In a large mixing bowl, combine the sifted plain flour and salt. Mix well with a wooden spoon to ensure even distribution.
-
Step 2: Add Butter
Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Try to work quickly to keep the butter cold, this is key for flaky pastry. -
Step 3: Add Water
Gradually add the cold water, one tablespoon at a time. Mix gently with a wooden spoon or your hands until the dough just comes together. Be careful not to overmix the dough; it should still be slightly crumbly.
If the dough is too dry, add a little more cold water, a teaspoon at a time. -
Step 4: Shape Dough and Chill
Turn the dough out onto a lightly floured surface. Gently knead it a few times to combine. Shape it into a flat disc, wrap it with baking paper, and refrigerate for at least 30 minutes. This helps to relax the gluten and firm up the butter.
Ensure the dough stays cool and handle it gently. -
Step 5: Roll Out Dough
After chilling, remove the dough from the fridge. On a lightly floured surface, use a rolling pin to roll it out to about 3mm thick. Try to maintain an even round shape for the base of your pie.
Use flour to prevent sticking but avoid using too much; it can affect the pastry's texture. -
Step 6: Fit Into Pie Dish
Carefully lift the rolled dough and place it into your pie dish. Press it gently into the edges of the dish without stretching it. Cut off any excess pastry that hangs over the edges.
Make sure not to stretch the pastry when fitting it into the dish, as it may shrink during baking.
Tips
- For sweet pies, add 1 tablespoon of sugar to the flour mixture.
- For added flavour, you can add herbs to the dough for savoury pies.
- If you plan to bake the pastry 'blind' (without filling), consider pricking the base with a fork to prevent bubbling up during baking.
Equipment
- large mixing bowl
- wooden spoon
- baking paper
- rolling pin
- pie dish
Serve it with
Sides
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Mixed Green Salad
The freshness of a mixed green salad complements the richness of a baked pie.
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Steamed Vegetables
Lightly steamed vegetables add a healthy contrast to the pastry.
Goes well with
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Fruit Tart
Utilise the same pastry for a delicious fruit tart.
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Quiche Lorraine
This pastry is ideal for making a classic Quiche Lorraine.
Drinks
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Sparkling Water
A refreshing non-alcoholic option to cleanse the palate.
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Chardonnay
A crisp white wine that pairs beautifully with both sweet and savoury pies.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
