Cook Time: 25 mins
Special Notes: A crumbly and rich pastry that can be used for sweet or savoury recipes (Quiche Lorraine - Chocolate Tartlets etc.).
To Sift Cubes Sand Smooth To Handle To Melt To Rest
Sifter | Scale |
Knife | Spatula |
Board | Bowls |
Hand Blender (large cup) | Rolling Pins |
Forks/Spoons | Mould |
Measuring cup | Rice |
Plastic film (Oven strength) |
Ingredients | Small | Large |
Flour | 100 | 300 |
Salt | 2 | 6 |
Icing Sugar | 10 | 30 |
Butter | 50 | 150 |
Eggs | 30 | 90 |
Water | 5 | 14 |
- Sift flour and icing sugar and place inside large hand blender cup. Add salt directly into cup.
- Cut the butter (must be cold) into small cubes and place into blender cup along with flour etc.
- Blend on low speed until the texture is sand like and there are no traces of butter or lumps of butter visible. Continue to blend if necessary.
- Remove from blending cup and place into a bowl and add the wet ingredients (eggs and water).
- Using your hands, integrate all the incredients delicately until it becomes a smooth and even mass. Be careful not to handle the pastry for long periods of time as it will heat up and melt the butter.
- Place in the fridge to rest.
Summary

Recipe Name
Short Crust Pastry
Author Name
Cookinglish
Published On
Preparation Time
Cook Time
Total Time