Sweet shortcrust pastry

    40 min

    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 shallow 23cm (9 inch) flan tin.

    512 people made this

    Serves: 8 

    • 115 g (4 oz) plain flour
    • 55 g (2 oz) cool unsalted butter, diced
    • 25 g (scant 1 oz) icing sugar, sifted
    • 1 egg yolk

    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.
    2. Lightly beat the egg yolk with 1 tbsp cold water. Add to the flour mixture and mix in with a round-bladed knife. Gather together to make a soft dough.
    3. Wrap in cling film and chill for at least 30 minutes before rolling out.

    Some more ideas

    Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly.

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    Reviews in English (9)


    very easy  -  18 Oct 2009


    Very easy to make, loved the idea of vanilla extract. Couldn't find oven temperature for baking the pastry blind, in my oven 20 minutes at 180c. I will use this again for sweet pies etc...  -  01 Feb 2013


    quick and easy and is the best sweet pastry iv found  -  05 Feb 2013