Name: Shortcrust Pastry
Prep time: 10 min
Total time: 10 min
Yield: 1 9, 8 serving(s)
Ingredients: 12 ounces plain flour (2 cups); 1 1/2 teaspoons baking powder; 1 teaspoon salt; 6 ounces butter; water (chilled)

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Recipe by ImPat

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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.

Ready In:: 10mins
Serves:
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ingredients

12 ounces plain flour (2 cups)
1 ¹⁄₂ teaspoons baking powder
1 teaspoon salt
6 ounces butter
water (chilled)

directions

Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
Gradually add water until dough becomes a ball.
Remove and wrap in cling wrap and refrigerate for 30 minutes before using.

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RECIPE MADE WITH LOVE BY

@ImPat

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@ImPat

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"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."

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review by Deantini

10/2/2013

Really great pie crust!! I made it by hand using a pastry cutter and it came together fast and smooth. I used it as the bottom for Breezermom's recipe #128566 and the two went together perfectly. This crust is not too sweet, in fact not sweet at all, and just right in my book!

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review by Dedee Royale

9/16/2013

I was somewhat disappointed. I followed the recipe exactly and used the pastry to line muffin tins for mini quiches. I found the crust to be very crunchy and more "cookie" texture than "flaky". Will not be using it again.

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review by JanieTeachGal

7/24/2013

This is a great basic recipe. I divided the recipe and made Grandma's Butter Tarts Recipe129363 in muffin tins using half of the dough. I refrigerated the rest for a few days then rolled it out into the muffin tins again and made chili tarts using canned chili with beans, minced Colby jack cheese, minced onion, and minced Roma tomato. This is now my go to recipe.

1

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review by JustAMuggle

4/26/2012

Very nice pastry. I was making Cornish pasties for my British husband and he thought it was perfect. This will be my go-to pastry from now on. Thank you for posting!

2

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review by cookingpompom

6/30/2011

This is so wonderfully simple! I doubled this to make an enormous chicken and vegetable pie (40x40 cm or about 20inx20in). As the filling is rather wet, I was very impressed that this pastry held the filling perfectly.

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