Traditional shortcrust pastry

    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.


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    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 

    1. Mix the flour and butter with your hands until you get fine bread crumbs.
    2. Add the egg bit by bit mixing with your hands until evenly moistened. You will not need all of it.
    3. 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.
    4. Bake at 180 C / Gas 4 until golden brown. Baking time depends on the type and amount of filling.

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