07/06/2026
Rich Shortcrust Pastry Recipe
Ingredients:
250g / 2 cups plain all purpose flour
½ teaspoon salt
125g / 1 stick unsalted butter, chilled and diced
2 egg yolks
2-3 tablespoons ice cold water
Procedures:
Makes about 400g/ 14oz (enough to line the base of a 23 – 25 cm / 9-10 inch fluted tart pan or to make a double crust for a 20 – 23cm / 8-9 inch pie plate)
The Classic Way:
Sift the flour and salt together into a large mixing bowl and rub in the butter.
Mix the egg yolks with the water and add to the bowl, stirring to bind to a firm but malleable dough.
On a lightly floured surface, knead lightly until smooth, then shape into a flattened ball. Wrap in clingfilm/plastic wrap and chill for at least 30 minutes before rolling out and using in the recipe.
The Food Processor Method:
Sift the flour and salt together into the bowl of the machine.
Add the butter and process for about 30 seconds until the mixture resembles very fine breadcrumbs. Mix the egg yolks with 2 tablespoons of the water, pour into the food processor and pulse for 10 seconds. The dough should start to come together in large raggy lumps. If not, add another tablespoon of water and pulse again.
As soon as the dough form one big lump(don’t overprocess or the pastry will be tough), tip out onto a lightly floured surface and knead lightly. Shape into a flattened ball, wrap in clingfilm/plastic wrap and chill for at least 30 minutes before rolling out and using in the recipe. End.
