Print: British Shortcrust Pie Pastry

Many British recipes call for shortcrust pastry for a tender and crumbly crust in sweet pies, tarts, or savory quiches. Because it is so easy to make in batches, I make extra to freeze for later use.

Prep

9 min

Cook

18 min

Servings

Difficulty

Easy

Ingredients

1 cup all-purpose flour
0.25 cups chilled butter , cut into pieces
0.25 cups shortening
4 tablespoons ice water , or more as needed

Instructions

1 Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
2 Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.

Nutrition per serving

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