Shortcrust Pastry Dough

Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Most shortcrust pastry recipes do not include eggs. However, the addition of eggs to the ingredients gives the pastry a slightly better color and browning and adds richness to its flavor. In addition, it interferes with the gluten formation and helps in preventing a tough texture to the dough.
This is an easy to follow recipe for homemade pastry dough for your pies, tarts, quiche or any types pastry bakes.

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Shortcrust Pastry Dough

Learn how to make shortcrust pastry dough with this easy to follow recipe

Author: Shiokman Eddie
  • 500 g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 250 g unsalted butter
  • 2 whole eggs
  • 4 Tbsp ice water
  • 1 whole egg for egg wash
  1. Add 500g plain flour in a mixing bowl
  2. Add 1 tsp baking powder, ½ tsp salt and 2 Tbsp sugar and mix well
  3. Add 250g cold unsalted butter, which has been cut into small pieces
  4. Rub butter into the flour with fingers until it resembles coarse breadcrumbs
  5. Beat 2 whole eggs and add to the flour/butter mixture and mix well

  6. Add 4 Tbsp iced water one at a time and knead gently
  7. Knead until all the ingredients come together to form a smooth dough
  8. Divide into 2 portions and refrigerate in plastic bags for at least 1 hour before use
  9. Take required amount of cool pastry dough and roll flat.
  10. Cut to required size for your pastry bakes.
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