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Rich Shortcrust Pastry

Em Harries

"Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!"
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Ingredients

25 m servings 140 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  1. Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
  2. Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
  3. Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.

Footnotes

  • Cook's Notes:
  • This is a large amount, but it's delicious pastry, great for meat pot pies or fruit pies. Roll it thinner for a crunchy texture or thicker for that biscuity crust.
  • Substitute margarine for the butter, if desired.
  • Substitute milk for the cold water, if desired.

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