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.
170 g (6 oz) plain flour
pinch of salt
85 g (3 oz) cool butter, diced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:40min › Ready in:40min
Sift the flour and salt into a large mixing bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs.
Sprinkle with 3 tbsp of cold water and mix in using a round-bladed knife. Add a drop more water only if the dough will not clump together. With your hands, gather together into a firm but pliable dough, handling as little as possible.
Wrap the ball of dough in greaseproof paper or cling film and chill for at least 30 minutes before rolling out.
Some more ideas
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.