1/13 Photos of Shortcrust Pastry
Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons.
My Private Note
Units: US | Metric
- 1Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
- 2Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
- 3Gradually add water until dough becomes a ball.
- 4Remove and wrap in cling wrap and refrigerate for 30 minutes before using.
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Nutritional Facts for Shortcrust Pastry
Serving Size: 1 (65 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 307.6
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 10.9 g
- Cholesterol 45.7 mg
- Sodium 511.4 mg
- Total Carbohydrate 32.6 g
- Dietary Fiber 1.1 g
- Sugars 0.1 g
- Protein 4.5 g