Shortcrust pastry Recipe

An easy to prepare shortcrust pastry perfect for savoury pies.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.5/5

Les ingrédients

Pour people
  • For the pastry
  • Plain flour : 300 g
  • Unsalted butter : 150 g
  • Water : 75 ml
  • Maldon salt : 2 pinch(es)


  • ETAPE 1

    Make sure the butter and water you are using is cold.

  • ETAPE 2

    Finely dice the butter, add to the flour and rub with your fingertips until you have fine breadcrumbs. Make a well in the center and add most of the water and a pinch of salt.

  • ETAPE 3

    Mix the dough without overworking it. You just want to bring the ingredients together.
    Roll into a ball, flatten slightly and cover with cling film. Allow to rest in the fridge for at least 30 minutes. The pastry can last for approximately four days in the fridge or you can freeze it for use at a later date.

Chef's tip

«It is best to rest the dough for 24 hours, this will make it easier to roll out. »

Your comments
Deborah - 11/30/2019
I replace the butter with solid vegetable fat as I don’t want to use butter