Short Crust Pastry

Last night, I decided to make a quick egg, bacon, spinach, and cheese pie—only to realise, Yes!, I had completely run out of pastry! My freezer, usually well-stocked, was bare, thanks to months of preserving the vegetables and fruit from my garden. Between tomatoes, capsicums, chillies, and apples, my attention has been everywhere except my essential kitchen staples. It’s time to fix that over the next couple of weeks!

This week, I wrapped up all my tomato products, tackled another round of capsicums and chillies (which are still producing), and I have one last batch of apples to process before my shelves are finally stocked for the season.

But back to my pie dilemma—no pastry. Thankfully, this wasn’t a disaster, just a momentary speed hump. A quick batch of shortcrust pastry was all I needed. This recipe is my go-to: simple, reliable, and perfect for two pie bases or one fully covered pie. Even better, it freezes beautifully for future use.

So, while my pantry might need a little restocking, at least the initial pastry problem was rectified!

Print Recipe

Ingredients

2 1/2 cups plain flour

225g cold butter, cut into cubes

1 teaspoon salt

2 tablespoons sugar

1/2 cup ice water, plus a couple more tablespoons

Instructions

1. In a food processor, mix flour, salt, and sugar together. Then add the cold butter and pulse the food processor until the butter is the size of peas. Slowly add the water until a dough forms. Be careful not to over-mix. (1)

2. Turn the dough onto a lightly floured surface, and divide the dough in half. Lightly knead each half into a smooth ball and flatten into a disk about 3cm thick, and wrap it in plastic. (2)

3. Refrigerate for about 30 minutes or up to overnight before preparing your favourite pie.

   
   

   Notes

   1. You may need a couple more tablespoons of ice water.

   
   

   2. Do not overwork the pastry as it will become tough. The chilling process is important to allow the pastry to rest and prevent shrinkage in the oven.

   
   

   3. To freeze: Place wrapped pie discs into a freezer bag for up to 3 months.

To thaw: Place the dough overnight in the refrigerator to thaw.