Delia Smith Shortcrust Pastry Recipe
Making a perfect shortcrust pastry is easier than you think. This Delia Smith Shortcrust Pastry Recipe is simple, tasty and perfect for pies, tarts and quiches.
Ingredients
- 225 g plain flour
- 100 g unsalted butter cold and diced
- 25 g caster sugar optional for sweet pastry
- Pinch of salt
- 2 –3 tablespoons cold water
Instructions
Prepare the Ingredients
- Measure the flour, butter, sugar and salt. Keep the butter cold for best results.
Rub Butter into Flour
- Use your fingertips or a pastry cutter. Rub butter until mixture looks like breadcrumbs.
Add Cold Water
- Sprinkle 2 tablespoons cold water. Mix gently with a knife or hand to form dough.
Form the Dough
- Bring dough together lightly. Avoid overworking, or pastry becomes tough.
Chill the Dough
- Wrap dough in cling film. Chill in fridge for at least 30 minutes.
Roll Out the Dough
- Flour your surface. Roll dough evenly to desired thickness.
Shape the Pastry
- Carefully lift dough into a tart or pie tin. Press gently into edges.
Trim Excess
- Use a knife to trim extra pastry. Save for decorations if needed.
Blind Bake (Optional)
- For a fully baked shell, line with parchment and beans. Bake 15–20 minutes.
Cool and Fill
- Remove parchment and beans. Cool pastry. Fill with sweet or savory ingredients.
Notes
- Use butter and a little lard for flakier pastry.
- Chill your tools and hands if dough softens too quickly.
- Add a teaspoon vanilla or lemon zest for sweet tarts.
- Brush with egg wash for golden, shiny pastry.
- Freeze extra dough for later use.