This recipe from Louise Lennox is perfect for beginners.
"This was the very first pastry I ever learnt how to make when I was a child. It is very easy, versatile and can be used for many dessert and savoury dishes"- Louise Lennox
- 250g plain flour
- 1 pinch salt
- 125g butter, chilled
- 4-6 tablespoons cold water
- Put the flour and salt into a large bowl. Cut the butter into small cubes and mix into the flour. Rub together using your fingertips until the mixture resembles breadcrumbs.
- Add in the water, a few tablespoons at a time until a dough is formed. Then wrap in clingfilm and place in the fridge for 30 minutes or until needed.
Shortcrust pastry tips
- It’s even faster and easier to make this pastry in a food processor.
- To make a rich pastry, add one egg instead of the water. Only add extra water if the pastry is a little dry.
- Butter shortcrust pastry can be difficult to handle and roll out. You can make the recipe with half butter and half margarine.
- The more flour used when rolling out the pastry, the tougher the pastry will be. Roll out the pastry between two sheets of parchment paper to prevent sticking.