British Shortcrust Pie Pastry recipe

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Ingredients

1 cup all-purpose flour
¼ cup chilled butter
¼ cup shortening
4 tablespoons ice water, or more as needed

Nutrition Info

657.5 calories
carbohydrate: 47.7 g
cholesterol: 61 mg
fat: 49.3 g
fiber: 1.7 g
protein: 6.7 g
saturatedFat: 21.1 g
servingSize: -
sodium: 165.6 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.

  2. Wrap dough in plastic wrap, let rest in a refrigerator for at least 30 minutes before using.

Recipe Yield

2 9-inch pie shells

Recipe Note

Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.

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