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How to Make The Easiest Shortcrust Pastry
- In a large bowl, combine 200g plain flour, 100g cold unsalted butter (cubed), 50g caster sugar (omit for savory pies), and a pinch of salt.
- Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles breadcrumbs.
- Add 4-6 tablespoons of ice-cold water, one tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the dough to your desired thickness and carefully transfer it to a pie dish.
- For raw fillings: Prick the base with a fork and pre-bake for 10 minutes at 180°C (350°F).
- For cooked fillings or unbaked pies with a firmer filling: Pre-bake for 30 minutes at 180°C (350°F).
- **Savory Twist:** Omit the sugar and add 2 tablespoons of grated cheddar cheese and a pinch of nutmeg for a savory pie crust.
- **Coconut Delight:** Enhance the flavor with 2 tablespoons of grated coconut added to the pastry mixture before chilling.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
35g
Fat
292g
Carbs
34g
