Wholemeal shortcrust pastry case

    1 hour 20 min

    This shortcrust pastry is made with wholemeal flour and spelt flour. It's perfect for quiche or savoury pies.

    1 person made this

    Serves: 8 

    • 175g wholemeal flour
    • 75g spelt flour
    • 220g butter, frozen
    • 1 teaspoon salt
    • 120ml ice cold water

    Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

    1. Mix wholemeal and spelt flour in a bowl; coarsely grate in frozen butter. Season with salt; add water and mix until dough comes together.
    2. Grease a 23cm tart tin; line the tin with pastry and chill in the fridge for 15 minutes. for 15 minutes.
    3. Preheat oven to 180 C / Gas 4.
    4. Prick pastry base with a fork; line with a circle of baking paper or foil and fill with baking beans or dry rice. Bake pastry blind for 10 minutes in preheated oven; remove the paper and beans and cook the pastry base for another 5 minutes, or until golden-brown.

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