Easy shortcrust pastry

    Easy shortcrust pastry

    (654)
    1save
    20min


    4 people made this

    About this recipe: This recipe makes a sweet shortcrust pastry that is perfect for fruit pies or tarts. The addition of vinegar makes this dough different from the traditional, but the end result is pastry that is easy to work with. It turns out crisp and flaky after baking. Try adding a bit of lemon zest if you like. My mum gave me this recipe several years ago and I still use it today.

    Ingredients
    Serves: 16 

    • 375g plain flour
    • 1 1/2 teaspoons salt
    • 3 tablespoons caster sugar
    • 200g butter or block margarine
    • 1 egg
    • 1 teaspoon white vinegar
    • 5 tablespoons water, or as needed

    Method
    Prep:20min  ›  Ready in:20min 

    1. In a large mixing bowl, combine flour, salt and sugar. Mix well, then rub in butter until mixture resembles coarse breadcrumbs.
    2. In a small bowl, combine egg, vinegar and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
    3. Allow dough to rest in the fridge for 10 minutes before rolling out.
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    Reviews & ratings
    Average global rating:
    (654)

    Reviews in English (654)

    by
    318

    This crust was great! Great flavor even though it doesn't have any butter in it.(I'm a true butter lover) And it has a great texture, tender and flaky. The key is to not over work it. When I added the liquids and stirred with a fork to get everything somewhat mixed, I then dumped the dough onto a piece of cling wrap where I used it to lightly squeeze it together until it formed a nice ball. If you knead this dough too much it flatten all the shortening pieces. Therefore you won't have anymore flaky, just tough. The cling wrap trick also helps in not adding extra flour as you do when you knead, and that can also make a tough dough.  -  04 Feb 2003  (Review from Allrecipes US | Canada)

    by
    284

    THIS IS THE FIRST TIME I HAVE EVER THOUGHT ABOUT REVIEWING A RECIPE (AND BELIEVE ME I HAVE USED QUITE A FEW GOOD ONES), BUT THIS ONE WAS WORTH THE TIME AND EFFORT. YOU MUST UNDERSTAND THAT USUALLY I WOULD NOT BOTHER TO REVIEW A PRODUCT IF I HAVE TO BECOME A MEMBER, BUT AGAIN I PUT THAT ASIDE BECAUSE I WAS SO ANXIOUS TO REVIEW THIS CRUST. I HAVE NEVER BAKED A PIE CRUST BEFORE AND FRANKLY I WAS SCARED TO DEATH TO TRY, BUT I READ THIS ONE AND DECIDED TO TRY IT; THAT WAS THE BEST CHOICE I COULD HAVE MADE. THIS CRUST WAS LIGHT AND VERY FLAVORFUL. I MUST ADMIT I DID USE CHILLED BUTTER INSTEAD OF SHORTENING. REGARDLESS, THIS CRUST IS SUPERB AND EVERYONE WHO HAS TRIED THIS CRUST RAVES ABOUT IT. THANK YOU TO WHOMEVER SUBMITTED THIS RECIPE BECAUSE IT IS A KEEPER THAT I PLAN ON PASSING DOWN TO MY LUCKY CHILDREN.  -  17 Jul 2002  (Review from Allrecipes US | Canada)

    by
    244

    excellent! Used my food processor. Added flour, sugar, salt and butter and pulsed until bread crumb consistancy. Added liquid down the funnel. Took less than 2 minutes! Baked it as an apple pie. Beautiful flaky pastry with next to no effort. A have to try recipe.  -  29 Aug 2005  (Review from Allrecipes US | Canada)

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