Rich Sweet Shortcrust Pastry

12:15 pm on 10 March 2012



  • 225gm flour
  • 110gm diced cold butter
  • 25gm caster sugar
  • ¼ tablespoon salt
  • 1 egg yolk
  • 3 tablespoons ice cold water


Put the flour, cold butter, in the food processor

Mix until fine breadcrumb consistency

Add the sugar and pulse once.

Add the egg yolk &water and whizz until the dough just comes together.

Turn out and knead together lightly and shape as required.

Use or wrap in cling film, date and store in the fridge.

The pastry will hold three days in the fridge or up to three months if frozen.

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