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Rich Shortcrust Pastry



  • 120g unsalted butter
  • 1 1/2 cups plain flour
  • 1 egg yolk
  • 2-3 tablespoons water
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  1. Rub butter into flour until it resembles fine breadcrumbs. Add egg yolk and water to make the dough. Knead on lightly floured board until smooth. Refrigerate for approximately half an hour. Roll out dough to 4mm thickness. Unroll over a 18cm flan ring with removable base. Press lightly into base of flan ring then lift edges of the dough and work it gently down the inside edges with fingertips. Trim off excess dough by rolling the pin over top of the flan. Set aside and use in the following quiches. An 20cm pie plate or tin can be substituted for the flan ring if desired.


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