Shortcrust pastry recipe

  • makes 1 pastry case (serves 6)
  • 30mins to prepare and 22-27mins to cook
  • 232 calories / serving
  • Freezable
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shortcrust pastry final (h)
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Preheat the oven to Gas Mark 6, 200℃, fan 180℃. Mix 175g (6oz) plain flour with 100g (31/2oz) cold, cubed butter and a pinch of salt. With your fingertips, rub into fine breadcrumbs.

Mix in 3 tbsp cold water using a round-bladed knife, until the dough starts to clump together. Gather into a ball, then knead gently 4-5 times, without over handling.

Lightly dust the work surface and a rolling pin. Carefully roll out the pastry, until it is about 3-4cm (1-2in) larger in diameter than a 23cm (9in) round x 2.5cm deep (1in) fluted flan tin.

Drape the pastry over the rolling pin then lower it onto the tin. Gently lift to fit into the bottom edges of the tin. Using your fingers, press the pastry into the flutes of the tin.

Roll the rolling pin over the top to trim off excess pastry. Press the pastry into the flutes again, so it sits slightly proud of the top. Prick the pastry base with a fork. Chill for 20-30 minutes.

To bake blind, line the pastry case with foil and fill with baking beans, or dried beans. Bake for 12-15 minutes until set. Remove the foil and beans and bake for 10-12 minutes until pale golden. Your pastry case is now ready to be filled. 

Freezing and defrosting guidelines

Transfer the pastry to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. When ready to use, defrost thoroughly in the fridge overnight. Bake as above and ensure the pastry is cooked thoroughly.

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  • Ingredients

  • 175g (6oz) plain flour
  • 100g (3 1/2oz) butter, cold and cubed
  • Pinch of salt
  • 3tbsp cold water
  • Flour, for lightly dusting the work surface
  • 1 bag of dried beans, for blind baking
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  • Energy 965kj 232kcal 12%
  • Fat 14g 20%
  • Saturates 8g 42%
  • Sugars 1g 1%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 24.2g Protein 3g Fibre 1.3g


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