Traditional shortcrust pastry
30 min
This is the beautiful recipe my grandma uses in all of her shortcrust pastry. It is a soft pastry that can be used for sweet and savoury pies and tarts. Make sure to add the egg gradually as you will not need all of it.
2 people made this
Ingredients
Makes: 1 pastry base
- 225g (8 oz) self raising flour
- 115g (4 oz) butter or margarine
- 2 eggs, whisked
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Mix the flour and butter with your hands until you get fine bread crumbs.
- Add the egg bit by bit mixing with your hands until evenly moistened. You will not need all of it.
- Thinly roll out the pastry for pies tarts etc. As a finishing touch brush the rest of the egg onto the pastry to give it a golden colour.
- Bake at 180 C / Gas 4 until golden brown. Baking time depends on the type and amount of filling.
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