Shortcrust Pastry


  • 125g butter
  • 250g plain flour
  • 1 medium egg
  • 2tbsp cold water


  1. Cube the butter and place into a food processor bowl with the plain flour and icing sugar (if using) and pulse until the butter has crumbled down.
  2. Add the egg and the water and continue pulsing until the pastry comes together.
  3. Press the mixture into a disc and wrap with clingfilm. Chill in a fridge for a minimum of 30 minutes before using.
  4. Roll out the pastry on a lightly floured work surface to the thickness of a £1 coin.
  5. Line tart tin with the pastry and leave to rest for a minimum of 30 mins.
  6. Line pastry case with baking parchment and fill with baking beans, then bake at 180°C/360°F for 20-30 minutes.
  7. Remove the baking beans and parchment, then trim the sides of the case if necessary. Return to the oven for a further 3 minutes to brown the base.

Tip: Watch Kelly Mauger make shortcrust pastry in our short skills video section.

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