For the love of Food :)

Shortcrust Pastry

Makes 350g (enough to line a 25cm tart tin)

I don’t consider myself much of a baker, infact whenever asked what is my weakness in the kitchen I always say baking. For years I was turned off baking tarts, quiches and pies for the fear of ending up with soggy pastry. Finally I learnt the secrets to a nice crisp pastry and started baking pies and tarts whenever I could using store bought shortcrust. Then one day half way through making a lemon meringue pie I realised I didn’t have any shortcrust pastry in my freezer. Rather than panic or go to the shops I decided to make my own pastry, and I haven’t looked back since! There is so much joy and satisfaction in making your own pastry, and I promise you its easier than you think. This recipe uses only 3 ingredients all of which you will have in your kitchen and all of which will produce buttery, flaky pastry!


  • 2 Cups of plain flour, plus a little extra for kneading.
  • 145g of cold butter, cut into cubes (Alternatively you can use a combination of butter and lard).
  • 2-3 Tbs of iced water.


1) Place flour and butter in a food processor and process until it resembles fine breadcrumbs.

2) While the motor is still running add the water a tablespoon at a time until the pastry just comes together.

3) Turn the dough out onto a floured surface and lightly knead the dough until smooth. Form dough into a dish, wrap in cling film and place in the fridge for 30 minutes to rest.

4) Preheat oven to 180C.

5) Roll out your pastry to about 3 mm thick.

6) Carefully line a 25cm tart tin with the rolled out pastry, then using a sharp knife trim off any excess pastry. Cover the lined tin with baking paper making sure the paper is larger than the tin itself.

7) Fill the tin with either baking beads, uncooked rice or uncooked beans and place in the oven for 10 minutes. Remove the weights and baking paper and place pastry back into the oven for another 5 minutes or until the pastry is golden.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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