Pastry
Pie Crust
PastryOrigin: United Kingdom
A single-crust short pastry base for open pies and tarts. Same method as classic shortcrust, sized for one 23 cm tin. For a full double-crust pie, use the Shortcrust Pastry recipe instead.
Prep
20 min
Cook
25 min
Total time
45 min
Portions
1
Total weight
347 g
Per portion
347 g
Ingredients
Method
Rub in the butter
- Cube the butter and chill.
- Mix the flour and salt in a bowl.
- Rub in the cold butter until sandy with a few small butter flecks remaining.
Bring together and chill
- Add ice-cold water a little at a time until the dough just comes together.
- Press into a disc, wrap, and chill 30 minutes.
Line the tin
- Roll to about 3 mm thick and line a 23 cm tin.
- Chill 15 minutes.
Blind-bake (optional)
- Heat the oven to 190°C (170°C fan). Line with paper and weights; bake 15 minutes.
- Remove the weights, then bake 8–10 minutes more until pale gold.
- For filled pies, bake as the filling recipe directs.
Serving
Blind-bake for wet fillings, or fill and bake as directed by the pie recipe.
Storage
Refrigerate dough up to 2 days or freeze discs. Baked shells keep airtight 1 day.