Shortcrust Pastry

  • 250g plain flour
  • 125g cold butter, cubed
  • 2 egg yolks
  • Large pinch of salt
  • 1-4 tbsp water, if needed

1. Put the flour and butter in a food processor and blitz to breadcrumbs.

2. If using your hands, rub the butter and flour together until the mixture resembles fine breadcrumbs. Add the egg yolks and a pinch of salt and stir together with a knife.

3. Squidge the mixture together into a ball. If the pastry feels very dry add the water, but try and get by without for a more tender pastry.

4. Once the pastry is all squidged together pop it in the fridge to rest for 30 minutes.

5. After 30 minutes remove it from the fridge and warm it up a little (if you use it straight from the fridge and try to roll it out the pastry will just be a hopeless crumbly mess). Roll the pastry out on a lightly floured board and use as required.

Recipe courtesy of Lorraine Pascale, Baking Made Easy HarperCollins, 2012 (£20)

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