Shortcrust Pastry in Nine Easy Steps

by Lee MacGregor


Follow our simple nine-step guide to making shortcrust pasty and you’ll no longer reach for the pre-rolled variety!

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STEP ONE

You will need: 250g of sifted plain flour, 125g diced unsalted butter, 5g salt, 2-3 tablespoons of cold water

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STEP TWO

Add butter to the flour and rub together until the texture of breadcrumbs.

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STEP THREE

Stir in the salt, then add water and mix to a firm dough.

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STEP FOUR

Form into a ball, cover with cling film and allow to rest in the fridge for 20 minutes.

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STEP FIVE

Prepare a tart tin with butter and flour. Rub a little room-temperature butter all over the inside of the tin, then dust with flour.

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STEP SIX

Roll the rested dough on a floured surface.

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STEP SEVEN

Line the prepared tart tin with the rolled dough.

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STEP EIGHT

Line the pastry dough with 4 layers of cling film, then fill with baking beans.

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STEP NINE

Bake in a pre-heated oven at 180°C for 40 minutes or until just golden.