Rich Shortcrust Pastry

Shortcrust pastry is the best starting point if you’ve never made pastry before. It’s quick to make and versatile for savoury bakes. This recipe is for a rich shortcrust dough, which I find better for quiches and flans than plain shortcrust. With the addition of sugar, it can also be used for sweet bakes.

Rich Shortcrust Pastry
Rich Shortcrust Pastry

Makes approx. 290g

Hands-on Time 10 minutes

Print friendly version

Ingredients

  • 170g plain flour

  • Pinch of salt

  • 85g unsalted butter (cubed and chilled)

  • 1 medium egg yolk (beaten with 2 tbsp cold water)

Equipment

  • Bowl

  • Clingfilm

Method

  • In a bowl, mix the flour and salt.

  • Add the chilled butter and rub it into the flour using your thumb and forefingers until the mixture resembles breadcrumbs.

  • Add the egg yolk mixture and combine with a spoon until a dough forms. (Using a spoon prevents overworking and keeps the butter cold.)

  • If needed, add water a teaspoon at a time, but this should not be necessary.

  • Once combined, place the dough on a large piece of clingfilm, flatten into a circle, and cover with another piece of clingfilm.