Rich shortcrust pastry

Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.


1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
1/3 cup (75 g) butter or block margarine and lard
1 tsp (5 ml) caster sugar (superfine granulated)
1 egg beaten


1. Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.

2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife.

3. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.

4. Roll out and use as required.

Storing Rich shortcrust pastry 1. Uncooked dough, tightly wrapped in cling film or foil, will keep in a refrigerator for up to 1 days. Baked, unfilled pastry will keep in an airtight tin in a cool place for up to 5 days.

2. To freeze, wrap dough in heavy foil or freezer cling film before freezing. Thaw at room temperature betore unwrapping. Baked pastry should be placed in a rigid freezer container or heavy foil.

What did you think?

15 people have helped to review this recipe. Thankyou!

posted by Hell-Kat @ 05:35PM, 10/30/08
Just where does the egg come into this recipe???
Incomplete recipe
posted by Judith @ 01:08PM, 11/01/08
Doesn't say how much water, and what about the egg and sugar, when do you add them?
Missing bits....
posted by Jax @ 04:11AM, 12/15/08
Here's my two penneth worth re the questions based on what I've done previously...Re the egg - presume it is to brush the top of the pastry so it goes nice and golden. Re amount of water - from experience, this can vary vastly (milled grain ie flour can absorb water differently). Add it bit by bit until it starts to come together 'stiff crumbly looking paste...' that will 'draw together with the fingertips...' Re the sugar...well....I have added sugar to this type of recipe when I've wanted a sweeter pastry but also if doing an apple pie for example have sprinkled it on top (don't like that personally - bit gritty and can burn.... If adding it to the dry ingredients, I tend to use caster sugar, rather than granulated... As I say, just imho type post!
Pate sucree
posted by laurie @ 06:10AM, 2/01/09
The egg is used in place of the water, although you may need some water to bind it.
The sugar is added to the recipe too, preferably a fine crystal sugar like caster sugar.
The pastry is very rich and friable and is more like a shortbread biscuit than traditional pastry - gorgeous!
Adding the egg and sugar.....
posted by Debbie Da Silva. @ 08:50AM, 12/06/10
I would only add the YOLK because the white will puff out the pastry, use the white with a little milk to glaze the top, Add the sugar to the flour BEFORE you mix in the fats
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