Readers Digest
Magazine subscription Podcast
HomeFood & DrinkRecipes

Shortcrust pastry recipe

BY READERS DIGEST

1st Jan 2015 Recipes

Shortcrust pastry recipe

This light and crispy pastry can be used in tarts and pies. 

Preparation time: 1 1/2 hours including resting and chilling time.

Makes enough pastry to line a 20-23cm pie dish or flat tin.

Ingredients

  • 150g plain flour
  • 150g self-raising flour
  • 100g chilled butter, diced
  • 1 teaspoon lemon juice
  • 3 tablespoons iced water

Recipe method

1. Sift the flours and a pinch of salt into a large bowl. Add the butter and rub into the flour between your thumbs and fingertips until the mixture resembles coarse breadcrumbs.

2. Combine the lemon juice and water, pour over the flour mixture and stir in quickly with a round bladed knife. When the dough starts to cling together, use your fingers to press the mixture gently together into a ball.

3. Knead the dough lightly by pressing and turning it in the bowl until fairly smooth, then place it on a sheet of plastic wrap, press it into a disc and wrap tightly to exclude the air. Rest the dough for 20 minutes in the refrigerator before rolling out.

4. After rolling out and lining the pie dish or flan tin, place in the refrigerator to chill for 1 hour before baking.

Pastry tip…

The resting and chilling steps are very important for pastry, as this allows the dough to ‘relax’ so that it will not shrink when it is baked. And always handle pastry as little as possible to ensure a light result.

Need Fresh Food Supplies?

If you need the ingredients for you next planned recipe or just want to stock up on your groceries. Then why not order from Morrisons on Amazon and get them delivered straight to your door. Orders are hand-picked from local stores by dedicated Morrisons staff and delivered to customers by Amazon Flex Delivery Partners.

*This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Read our disclaimer

Loading up next...
Stories by email|Subscription
Readers Digest

Launched in 1922, Reader's Digest has built 100 years of trust with a loyal audience and has become the largest circulating magazine in the world

Readers Digest
Reader’s Digest is a member of the Independent Press Standards Organisation (which regulates the UK’s magazine and newspaper industry). We abide by the Editors’ Code of Practice and are committed to upholding the highest standards of journalism. If you think that we have not met those standards, please contact 0203 289 0940. If we are unable to resolve your complaint, or if you would like more information about IPSO or the Editors’ Code, contact IPSO on 0300 123 2220 or visit ipso.co.uk