Our Shortcrust Pastry recipe is perfect to use for your next bake. This recipe uses equal measures of plain flour and butter. If you are using this recipe to make a savoury dish then we'd encourage you to use half lard and half butter. For a sweet shortcrust, use all butter and add in a spoonful of caster sugar to the mix. We've added a classic Baking Mad video below to walk you through the simple steps.
Sift the flour and salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the centre and add the egg and milk. Again using your fingertips, mix together to make a smooth dough.
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.
The easiest way to follow a recipe
09 August 2020
Best pastry ever made used self raising flour its all I had. Put on Victoria plum pie. Thank you
01 July 2020
Seemed crazy wet and more like slime than pastry that comes together in a nice dough. I needed to add another full tablespoon of flour to make it come together as a dough and not stick to the bowl... Which leads me more to believe the half fat to flour brigade... Hope my pie still turns out OK...
24 May 2020
This is by far the best pastry I've ever made.
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