Shortcrust Pastry

Preparation info
    • Difficulty


    • Ready in

      45 min

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

This will be enough to line a 23–26 cm (9–10-inch) flan tin.


  • 200 g ( oz) plain flour
  • 100 g (


Sift the flour into a bowl. Cut the butter into small pieces and rub them into the mixture with your fingertips until the mixture acquires the texture of oatmeal. Mix in the salt, egg yolk and water, stirring lightly, until the mixture just begins to cling together in clumps. Turn the dough out on to a flat surface and form it into a ball. Wrap it in cling film and refrigerate for at least 30 m