Hairy Bikers Shortcrust Pastry Recipe

Shortcrust pastry is a must-have for pies, quiches, and tarts. This Hairy Bikers recipe is simple and easy to follow. With just four ingredients, you’ll have a flaky, buttery pastry perfect for any dish.

Ingredients Needed:

• 175g/6oz plain flour
• pinch salt
• 85g/3oz butter, cubed
• 2–3 tbsp cold water

How To Make Shortcrust Pastry Recipe?

1. Mix the flour and butter: In a large bowl, add the flour, salt, and cubed butter. Use your fingertips to rub the butter into the flour until it looks like breadcrumbs. Try to work quickly so the butter doesn’t melt.
2. Add water and form the dough: Slowly mix in 1-2 tablespoons of cold water with a knife. Add more if needed, just until the dough comes together. The less water you use, the flakier your pastry will be.
3. Knead lightly and chill: Gently knead the dough on a clean surface until smooth. Don’t overwork it—just bring it together. Wrap in cling film and chill for 30 minutes.
4. Using a food processor: Add flour, salt, and butter to the processor and pulse until it looks like breadcrumbs. Slowly add water through the funnel while pulsing. Stop when the dough comes together. Be careful not to overmix!
5. Roll and bake: Roll out the dough and line a 20cm flan tin or six 10cm tartlet tins. Chill in the fridge for another 30 minutes before baking.

Recipe Tips:

• Keep Everything Cold: Cold butter and cold water make the pastry flaky. If the butter melts, the pastry will be greasy. You can even chill the flour for extra crispiness!
• Don’t Overwork the Dough: Mix and knead just until the dough comes together. If you handle it too much, the pastry will be tough instead of soft and flaky.
• Add Water Slowly: Too much water makes the pastry chewy, and too little makes it crumbly. Add one tablespoon at a time and stop as soon as the dough holds together.
• Rest the Dough in the Fridge: Chilling for at least 30 minutes helps the butter firm up. This stops the pastry from shrinking when baking and gives it a better texture.
• Roll Out Gently: Use light pressure when rolling out the dough. If you press too hard, the pastry can crack or become too dense. Always roll from the center outward for even thickness.

How To Store Leftovers?

• Refrigerate: Let the shortcrust pastry cool to room temperature. Then, wrap it in cling film or put it in an airtight container. Keep it in the fridge for up to 3 days.
• Freeze: Wrap the pastry well and put it in a freezer bag. Store it in the freezer for up to 3 months.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 50mg
• Potassium: 30mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 3g

Try More Hairy Bikers Recipes:

• Hairy Bikers Beef Stroganoff Recipe
• Hairy Bikers Chicken Balti Recipe

Hairy Bikers Shortcrust Pastry Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

250

kcal

Shortcrust pastry is a must-have for pies, quiches, and tarts. This Hairy Bikers recipe is simple and easy to follow. With just four ingredients, you’ll have a flaky, buttery pastry perfect for any dish.

Ingredients

• 175g/6oz plain flour

• pinch salt

• 85g/3oz butter, cubed

• 2–3 tbsp cold water

Directions

• Mix the flour and butter: In a large bowl, add the flour, salt, and cubed butter. Use your fingertips to rub the butter into the flour until it looks like breadcrumbs. Try to work quickly so the butter doesn’t melt.
• Add water and form the dough: Slowly mix in 1-2 tablespoons of cold water with a knife. Add more if needed, just until the dough comes together. The less water you use, the flakier your pastry will be.
• Knead lightly and chill: Gently knead the dough on a clean surface until smooth. Don’t overwork it—just bring it together. Wrap in cling film and chill for 30 minutes.
• Using a food processor: Add flour, salt, and butter to the processor and pulse until it looks like breadcrumbs. Slowly add water through the funnel while pulsing. Stop when the dough comes together. Be careful not to overmix!
• Roll and bake: Roll out the dough and line a 20cm flan tin or six 10cm tartlet tins. Chill in the fridge for another 30 minutes before baking.

Notes

• Keep Everything Cold: Cold butter and cold water make the pastry flaky. If the butter melts, the pastry will be greasy. You can even chill the flour for extra crispiness!
• Don’t Overwork the Dough: Mix and knead just until the dough comes together. If you handle it too much, the pastry will be tough instead of soft and flaky.
• Add Water Slowly: Too much water makes the pastry chewy, and too little makes it crumbly. Add one tablespoon at a time and stop as soon as the dough holds together.
• Rest the Dough in the Fridge: Chilling for at least 30 minutes helps the butter firm up. This stops the pastry from shrinking when baking and gives it a better texture.
• Roll Out Gently: Use light pressure when rolling out the dough. If you press too hard, the pastry can crack or become too dense. Always roll from the center outward for even thickness.