The Ultimate Shortcrust Pastry Recipe (Flaky, Buttery, Perfection)

Sift 250 grams of unbleached all-purpose white flour into a bowl.

Add 3 grams of salt to the flour and sift together.

Measure out 30 mL of water and whisk in 1 egg, then set aside in the fridge to chill.

Cut 125 grams of cold butter into small cubes and place in the fridge.

Add the chilled butter to the flour mixture and rub it through with your fingertips until it resembles fine breadcrumbs.

Make a well in the center of the mixture and pour in the chilled egg and water mixture.

Mix with a table knife to avoid overworking the pastry.

Tip the mixture onto a lightly floured work surface and gently knead it a couple of times, then flatten it for easier rolling.

Wrap the pastry in cling film and refrigerate for at least one hour, ideally overnight.

For the food processor method, sift 250 grams of flour and 3 grams of salt into the food processor.

Add the cold butter to the food processor and pulse until it resembles fine breadcrumbs.

Add the chilled egg and water mixture to the food processor and pulse a couple more times until it comes together.

Tip the mixture onto a lightly floured surface and gently squeeze it together, kneading a couple of times.

Flatten the pastry and wrap it in cling film.

Equipment Needed

Spice Level: