Sweet Shortcrust Pastry

Preparation info

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 250 g (8 oz) plain flour
  • 125 g (4


Rub the flour and butter together until well combined and crumbly, but do not overwork. Stir in the salt and sugar, and then the egg and enough iced water to bind. Wrap and cool in the refrigerator for 20 minutes before using.

To Bake Blind

Roll out the pastry, and line a greased tart tin 20-25