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Recipe Easy no-fuss shortcrust pastry


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For a sweet preparation, add 50g caster sugar with the flour and butter. Don’t let the dough cool before rolling as this will make it brittle. Freeze for 2 months maximum.

For a sweet preparation, add 50g caster sugar with the flour and butter. Don’t let the dough cool before rolling as this will make it brittle. Freeze for 2 months maximum.

For a sweet preparation, add 50g caster sugar with the flour and butter. Don’t let the dough cool before rolling as this will make it brittle. Freeze for 2 months maximum.

INGREDIENTS MAKES 450G PASTRY
  • 300g GF plain flour, plus extra for dusting
  • A pinch of salt 150g butter, cold and in small dice
  • 1 egg
  • 2-3 tbsp ice-cold water
  • METHOD
  • In a large mixing bowl, sieve the flour and add a pinch of salt. Rub the butter into the flour until it resembles very fine breadcrumbs. Add the egg and mix in enough ice-cold water to bring the mixture together.
  • Knead the pastry gently to bind the dough together. Shape it into a flat rectangle.
  • Dust some flour on a table or between two sheets of baking paper and, using a rolling pin, roll out the pastry.
  • Use immediately or store in the fridge for a day.
  • If freezing, freeze ready-rolled between two sheets of baking parchment and keep in the freezer wrapped in cling film.