How to Make Shortcrust Pastry | Waitrose

Start with plain flour and unsalted butter in a bowl.

Add a little bit of table salt (optional, can use salted butter instead).

Gently work the chilled butter into the flour until it resembles fine breadcrumbs.

Add water and 1 medium egg to the mixture, ensuring no shell gets in.

Mix the egg and water into the flour mixture using your hands until combined.

Turn the mixture out onto a lightly floured surface, ensuring it is sticky but not overly wet.

Wrap the pastry in cling film and chill in the fridge for 15-20 minutes to rest the gluten.

After chilling, remove the cling film and lightly dust the surface with flour.

Roll out the pastry to about 2-3 mm thick, slightly thinner than a pound coin, turning it to avoid cracks.

Cut the pastry into circles about 5-6 cm larger than your tart molds.

Grease the aluminum tart molds with fry oil spray.

Gently press the pastry into the molds using your fingers, ensuring a 90° angle at the bottom.

Trim any excess pastry for a neat finish, leaving a slight overhang to prevent shrinking.

Chill the filled molds in the fridge for another 15-20 minutes.

Preheat the oven to 180°C.

Line the pastry with baking beans and bake for 18-20 minutes.

Remove the baking beans and check the pastry is dry in the middle, then trim any excess pastry.

Equipment Needed

Spice Level: