Shortcrust pastry
Nutrition per serving
Homemade shortcrust pastry: the all-purpose pastry for quiches, tarts and pies, crumbly and crisp. Three ingredients, ten minutes, and much better than shop-bought pastry.
Preparation: 10 min | Cooking: 0 min | Servings: 8 | Difficulty: Easy
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 230 kcal · 4 g protein · 22 g carbohydrate · 14 g fat
Ingredients
- 250 g plain flour
- 125 g butter
- 1 egg
- 1 pinch of salt
- 3 tbsp cold water
Method
- Rub the flour and cold butter together with your fingertips until crumbly.
- Add the egg, salt and cold water.
- Form a ball without overworking the dough.
- Wrap in cling film and rest for 30 minutes in the fridge before rolling out.
Nutritional benefits
Made at home, the pastry avoids the oils and additives of shop-bought versions. For more fibre, use a semi-wholemeal flour. A thin layer is enough for a delicious but reasonable tart.
Variations and substitutions
- Semi-wholemeal (more fibre).
- Egg-free.
- Sweet (sweet shortcrust).
- With olive oil (lighter).
Storage and making ahead
Keeps for 3 days in the fridge and can be frozen (raw, as a ball or rolled out).
💡 Good to know
Handle the pastry as little as possible and use very cold butter: this is what makes it crumbly rather than elastic.
Read also
Discover more vegetarian recipes.
The foods in this recipe: flour · butter · egg · salt.
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