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Shortcrust Pastry Basic Recipe

This is my Shortcrust Pastry Basic Recipe. Mum would never had used up good eggs on pastry, when she could use water. The secret to this is not to add too much water, you should add just enough to bring the dough together, otherwise your dough will be sticky, difficult to handle and your pastry will not be so “short”.

This quantity will be enough to cover the base of a 23cms tart tin thinly rolled.

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