This is a simple, reliable buttery shortcrust pastry recipe. It’s an old-fashioned method—the same kind my mother used for years. She made this often, usually for her apple pies, which were a regular dessert in our home growing up. The pastry was always crisp, golden, and held together well without being dry or crumbly.
It’s a good, all-purpose recipe and can be used with just about any sweet pie filling. I’ve used it many times for my walnut pie, and it works perfectly. Whether you’re making fruit pies, custard tarts, or nut-based fillings, this pastry holds up and tastes great every time.
Recipe
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⭐ 🥧 🍰 🧑🍳 🍽️ ✨ 🍽️ 🧑🍳 🍰 🥧 ⭐
Classic Shortcrust Pastry
A simple, buttery shortcrust pastry perfect for any pie or tart. This recipe is quick, easy, and results in a deliciously crisp, golden base.
Recipe Credit: Mum.
Ingredients
- 125g butter, softened to room temperature
- 1–2 Tbsp sugar
- 1 egg
- 1¼ cups plain flour
- ¼ tsp baking powder
Directions
- Preheat: Preheat oven to 200°C (390°F).
- Mix: Cream butter and sugar until light. Beat in egg, then sift in flour and baking powder. Mix to form soft dough.
- Chill: Wrap dough and chill 15–20 minutes if too soft to handle.
- Press or Roll: Press into tart tin or roll out and line tin. Trim edges.
- Blind Bake: Prick base with fork, line with baking paper, fill with baking weights. Bake 10 minutes.
- Finish Baking: Remove paper and weights; bake another 5–10 minutes until lightly golden.
- Cool: Let cool completely before filling.
Nutrition
Per Serving: 200 calories; 15 g fat; 20 g carbohydrates; 2.5 g protein; 50 mg sodium.Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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