Simple shortcrust pastry

  • Total Time

    15m
  • Makes

    450
  • Skill Level

    Easy
  • Dietary Needs

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This shortcrust pastry recipe is from Eric Lanlard's 'Tart It Up' book and is perfect for his and other recipes.

Method

  1. Sift the flour and salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

  2. Make a well in the centre and add the egg and milk. Again using your fingertips, mix together to make a smooth dough.

  3. Turn the pastry out on to a lightly floured surface and lightly knead two or three times. Cover with clingfilm and chill for at least 30 minutes before using. Any leftover dough can be frozen for up to 6 weeks.

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