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.
375g plain flour
1 1/2 teaspoons salt
3 tablespoons caster sugar
200g butter or block margarine
1 teaspoon white vinegar
5 tablespoons water, or as needed
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Method Prep:20min › Ready in:20min
In a large mixing bowl, combine flour, salt and sugar. Mix well, then rub in butter until mixture resembles coarse breadcrumbs.
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.
Allow dough to rest in the fridge for 10 minutes before rolling out.