Homemade savoury shortcrust pastry is quichk and easy to make. Our basic recipe uses flour, butter and water to create a delicious pastry you can use to make amazing quiches or savoury tarts.
The main thing:
Made by Véronique
Published at 2019-10-21, this recipe is for 6 people and takes 35 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 28-01-2024
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Make sure the butter is as cold as possible and cut it into small cubes.
Mix the flour with salt and add the butter cubes, little by little, as you mix. The pastry will begin to look like crumbs.
Add the ice water little by little too, until the pastry comes together as a ball of dough. Wrap the pastry dough with cling film and place in the fridge for around an hour.
Preheat the oven to 180 degrees Celsius and grease the tart tin with butter.
Dust your work surface and rolling pin with flour and roll out the pastry until it fits your tart tin.
Transfer the pastry to the tart tin; you can easily do this with your rolling pin. Press the pastry down well and trim away any excess dough hanging over the edge. Prick holes in the pastry base with a fork and lay a piece of baking parchment on top.
Fill the case with blind baking beans, then bake the pie base in the oven for around 15 minutes, or until it starts to colour lightly.