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Shortcrust Pastry Dough
Shortcrust Pastry Dough is a traditional British recipe for a pie crust intended as the base for savoury pies, tarts and cakes. The full recipe is presented here and I hope you enjoy this classic British version of Shortcrust Pastry Dough.
prep time
60 minutes
cook time
20 minutes
Total Time:
80 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesBaking RecipesBritish Recipes
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This is the traditional shortcrust pastry dough used in savoury dishes such as
empanadas.
Ingredients:
225g plain flour
1 tsp salt
110g butter or margarine
pinch of salt
water to bind
Method:
To make the pie dough first cube the butter then add this to the flour and then cut the butter into the flour with a knife. Add a pinch of then using the tips of your fingers rub the ingredients together until the mixture comes to resemble the consistency of fine breadcrumbs.
Make a a hollow circle in the powdered mix and add to this approximately 2 tablespoons (30ml) of water. Gently mix the water into the dough until it comes together (Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency). Knead the resultant dough until the consistency is smooth and neither too hard nor too soft. Roll this into a ball, cover with clingfilm and allow to rest in the refrigerator for about an hour before use.
The dough can actually be made the day before you plan to use it and should keep in the fridge for up to three days if desired.
