The Easiest Shortcrust Pastry Recipe
If you’re searching for a foolproof shortcrust pastry recipe that can be used for both sweet and savoury pies, look no further. This easy-to-make shortcrust pastry is a family recipe passed down from my aunt, a passionate baker who’s known for her perfect pies. Over the years, I’ve made this pastry countless times, and each time it turns out perfectly, providing a crisp, buttery base that enhances any pie filling. The beauty of this recipe is its simplicity—it requires just a few ingredients and a few minutes of your time, yet it results in an impeccable pastry shell that can support both delicate fruit fillings or hearty savoury ingredients.
Whether you’re baking a fruit pie for dessert or a savoury quiche for lunch, this shortcrust pastry will make your pie stand out. The following step-by-step guide outlines exactly how to create this versatile dough, along with a few simple variations to suit your needs.
Total Time: 12 minutes
Prep Time: 2 minutes
Cook Time: 10 minutes
Recipe Category: Dessert
Servings: 1 pie (standard 9-inch pie dish)
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Butter | 1/2 cup |
| Sugar | 2 tbsp |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 1301.3 kcal |
| Total Fat | 93.3 g |
| Saturated Fat | 58.5 g |
| Cholesterol | 244 mg |
| Sodium | 656.3 mg |
| Carbohydrates | 103.8 g |
| Fiber | 3.4 g |
| Sugars | 8.8 g |
| Protein | 13.9 g |
Instructions:
1. Combine the ingredients:
Start by placing 1 cup of all-purpose flour into a mixing bowl. Add 1/2 cup of cold butter (cut into small cubes) and 2 tablespoons of sugar. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs. The key here is to keep the butter cold, as this will ensure a flaky texture in the pastry.
2. Press into the pie dish:
Once the dough comes together, gently press it into a standard 9-inch pie dish, covering the bottom and sides evenly. No need to roll it out—just press it firmly with your fingers until the base is smooth.
3. Pre-bake the shell:
If you are planning to use a raw filling (such as for a fruit pie), pre-bake the pastry shell at 180°C (350°F) for about 10 minutes. This will ensure that the pastry cooks evenly and doesn’t become soggy once you add the filling.
4. Baking with cooked fillings or unbaked pies:
For pies with pre-cooked fillings (like quiches) or no-bake pies (such as cream pies), bake the pastry shell for 30 minutes at 180°C (350°F). This will create a golden, crisp shell that holds up beautifully against the filling.
5. Savoury variations:
For savoury pies, such as quiches or meat pies, omit the sugar from the recipe. Instead, mix in 2 tablespoons of grated cheddar cheese and a pinch of nutmeg for added depth of flavour. The cheese will melt into the pastry as it bakes, providing a subtle savoury taste that complements your filling.
6. Extra flavour boost:
For an even more unique flavour, consider adding 2 tablespoons of grated coconut to the pastry mixture. The coconut will add a slight sweetness and an unexpected texture that works beautifully with both sweet and savoury fillings.
Tips and Variations:
- Chill the dough: If you have extra time, you can chill the dough in the refrigerator for about 15 minutes before pressing it into the pie dish. This helps prevent the dough from shrinking as it bakes.
- Vary the fat: For a slightly different flavour, you can swap the butter for margarine or even coconut oil. While butter provides the traditional rich, creamy taste, these alternatives can create interesting textures and flavours.
- Use cold water if needed: If the dough feels too dry when combining the flour and butter, add a tablespoon of cold water at a time until it comes together. You want the dough to be just moist enough to hold its shape.
This shortcrust pastry recipe is incredibly versatile and can be adapted to suit any pie you’re preparing. Whether it’s a tangy lemon meringue, a rich chocolate tart, or a hearty meat pie, this dough will never disappoint. So, the next time you’re in need of a quick and reliable pastry crust, turn to this simple, yet incredibly effective recipe. Happy baking!
