Short Pastry

Short pastry can be used for pies, tarts and quiches.

20 mins

Prep Time

(4)

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Ingredients

2 cups Edmonds standard flour
¼ tsp salt
125g butter
Cold water

Method

Sift the flour and salt together. Rub in the butter with your fingertips until it resembles coarse breadcrumbs then mix to a stiff dough with a little water.
Wrap in greaseproof paper and chill for 10 minutes before using.
Store for 3-4 days in a fridge or 1-2 months in a freezer.
When freezing, roll out the pastry into thin sheets, freeze on a tray until solid, and then transfer to a large zip lock bag for storage (placing baking paper between the sheets). This method ensures quick and easy defrosting for added convenience. Alternatively, freeze the pastry in a block, allowing extra time for thawing before rolling out as needed.

Add your review

Penelope

I love this recipe it is what I use for every tart I make. If you want to make a large tart with a pastry topping of any sort I add an extra half recipe. It's so good and quick

Ali

Best recipe ever! Never fails :)

Eugenia

A little water? How little is a little? A half a cup? A quarter? A table-spoon? A tea-spoon?

EDMONDS: Good question! Try a Tablespoon to start with, if the dough hasn't quite come together, you can add a little more.

Janice

This works every time and is delicious

Short Pastry

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