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Savoury Shortcrust Pastry

How to make classic shortcrust pastry for pies, tarts and quiches.

Savoury Shortcrust Pastry

Prep Time: 5 mins

Chill: 30 mins

Makes 450g



  • 225g Plain flour
  • 175g Cold, unsalted butter, cubed
  • 3 tbsp Cold water
  • Pinch of salt


  1. Add the flour, butter and salt to the Food Processor's large bowl fitted with the dough blade. Auto Pulse untol the mixture resembles breadcrumbs.
  2. With the machine running, add the water through the feed tube until it comes together in a ball.
  3. Remove from the food processor, wrap in cling film and chill for 30 minutes.

TIP: The pastry can be made one month ahead an frozen. Freeze in batches that fit the size of your pie tin for quick and easy pies or tarts.