Shortcrust Pastry

My go-to pastry for tarts and quiches is Shortcrust, it´s quick, easy and if well made can melt in the mouth. This recipe makes basic shortcrust, always make it in advance and leave it in the fridge for at least 30 minutes.



450g plain flour

200g butter, cubed

100ml water

1 pinch salt



Sift the flower and salt into a bowl and add the cold butter, rubbing until you have something similar to breadcrumbs.


Add the water and knead the dough together to form a ball. Wrap this in cling film and put in the fridge until you need it.


You can make double or half the amount, the general rule is two parts flour to one part butter.