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Shortcrust pastry

Shortcrust pastry

Preparation : 10 min Resting : 1 hr
Cooking : 50 min Equipment : moule 28-30 cm
Difficulty :
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Serves 1 :
250 g plain flour
80 ml cold water  
125 g butter 
1 pinch water  
1Put the flour, salt, diced butter and water in the bowl with the dough blade.
2Process for 20 seconds.
3Scrape the flour off the bowl walls with the spatula, if necessary. Switch the processor off as soon as the dough forms a ball.
4Wrap the pastry in cling film, press flat and leave in the fridge for 1 hour.
5Preheat your oven to 180 °C (gas mark 4). Butter the tin and dust with flour. Roll the pastry out. and transfer to the tin. Prick the base all over with a fork.
6Line the pastry case with baking parchment and weigh it down with ceramic beads, dried beans or even rice.
7Bake blind* for 20 minutes.


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