Shortcrust pastry is easy to make, and can be made sweet or savoury depending on the recipe. Nothing beats buttery homemade shortcrust pastry, and we've foolproof recipes that will become a staple in your cooking repertoire.
This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to line a shallow 23cm (9 inch) flan tin.
A nice pastry recipe for desserts. It's just a touch more crumbly than normal, but nice and useable.
This super-easy pastry is perfect for savoury pies, flans, quiches or pasties. It's buttery, rich and quick and easy to make. It's also freezer-friendly, simply wrap in cling film and freeze; thaw in the refrigerator overnight before using.
My daughter picked a load of blackberries so we had the perfect excuse to make a blackberry pie - the end of summer doesn't taste any better than this! The berries do release alot of juice but I didn't hear any complaints!
I visited Brussels recently and tasted the most delicious lemon tart in a coffee shop. After experimenting in the kitchen, I finally succeeded in making the best lemon tart of my life! Use lemon slices, fresh mint and icing sugar to decorate the tart before serving.
This is a quick and easy recipe for a sweetened shortcrust pastry. It's perfect to use with tarts and flans. It's freezer-friendly, simply thaw out in the refrigerator when needed.
This pastry, made in the food processor, could not be simpler. The step-by-step photos make it easier than ever. You can use it for all your savoury tarts, and double the recipe to make a lid as well for your favourite pies.
This is by far the most simple way to make shortcrust pastry. Perfect for quiche which I use all the time. This will provide around 170g worth of pastry which will easily fit most quiche dishes.
A slightly nutty shortcrust pastry that works beautifully for fruit tarts, apple pies and more. This makes enough pastry for a 23cm pie.
Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard and margarine. Motto: "Half as much fat as flour."