About this recipe: This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to line a deep 20-23cm (8-9 inch) flan tin or to cover a large pie dish for serving 4-6.
For spiced shortcrust, add 1 tsp ground spice to the flour (such as cumin, curry powder, cinnamon or ginger). * For herbed shortcrust, add 1 tbsp finely chopped fresh herbs or 1 tsp dried herbs to the flour.
How can I make a sweeter pastry? Do I just add sugar to it? - 09 Dec 2010
Great basic pastry recipe. I use 10oz flour and 5oz butter and mix in the food processor adding water very gradually and it always turns out perfectly. - 04 Sep 2011
worst recipe ever. its either too sticky or not sticky enough and breaks into pieces longer in fridge shorter in fridge, makes not difference, also a bit thin for 21cm tin. - 22 Oct 2010