top of page

Rich Shortcrust Pastry

Shortcrust pastry is the best to attempt if you haven't made any pastry doughs before. It's very quick to make and can be used for a variety of savoury bakes. This recipe is for a rich shortcrust dough which I find better for quiches and flans than a plain shortcrust. It's also adaptable; with the addition of sugar you can use this pastry for sweet bakes.

Makes approx 290g

Hands-on Time 10 minutes


170g Plain flour

Salt (pinch)

85g Unsalted butter (cubed and chilled)

1 Egg yolk, medium. Beaten with 2 tbsp cold water




Mix the flour and salt together in a bowl.

Add the butter, and using your thumb and forefingers, rub into the flour until you have breadcrumbs.

Add the egg yolk/water and mix into the breadcrumbs and combine using the spoon. You should find a dough starts to form. I find it’s better to combine using a spoon than your hands as you’re less likely to overwork the dough and also soften the butter from the heat of your body.

Add more water, a teaspoon at a time, only if you think it needs it, although you shouldn’t.

Once all breadcrumbs have been incorporated, place the dough on a large piece of clingfilm and flatten into a circle.

Cover with another large piece of clingfilm.

Wrap up and pop into the fridge for at least 30 minutes before using.

Things you can make with shortcrust pastry:

bottom of page