Shortcrust Pastry

Shortcrust pastry is a basic, versatile recipe from just four ingredients: flour, cold butter, salt and cold water. Kneading takes five minutes, and the dough is perfect for pies and galettes. Highly recommend keeping this recipe on hand - happy baking!

Shortcrust Pastry

A basic, versatile shortcrust pastry made with cold butter and water for pies and galettes.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 300 g

Ingredients Method

Ingredients

  

• 200 g flour
• 100 g butter cold
• 1 pinch salt
• 4 tbsp water cold

Method

 

1. Sift the flour with the salt into a bowl, add the cold butter cut into pieces and cut it in with a knife until it forms fine crumbs.
2. Pour in the cold water and knead the dough.
   
3. Gather the dough into a ball. For a flakier structure, chill it in the fridge for an hour; otherwise you can roll it out right away.
   

Tips

• Both the butter and the water need to be cold - that's the main key to a crumbly texture.
• For a flakier structure, chill the dough ball for an hour; otherwise you can roll it out right away.