Orange shortcrust pastry

    40 min

    A flaky shortcrust pastry with a hint of orange, which makes a divine option for mince pies or fruit tarts.


    London, England, UK
    12 people made this

    Serves: 8 

    • 115g plain flour
    • 55g cool unsalted butter, diced
    • 30g icing sugar, sifted
    • finely grated zest of 1 orange
    • 1 egg yolk
    • 1 tbsp cold orange juice

    Prep:40min  ›  Ready in:40min 

    1. Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar and orange zest.
    2. Lightly beat the egg yolk with 1 tbsp cold juice. Add to the flour mixture and mix in with a fork or knife. Gather together to make a soft dough. Don't over-handle the mixture.
    3. Wrap in cling film and chill for at least 30 minutes before rolling out. This is enough for a 23cm pie.

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