zoom Martha Collison's basic shortcrust pasty

    Save to your scrapbook

    Martha Collison's basic shortcrust pastry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Martha Collison's basic shortcrust pastry

    • Preparation time: 10 minutes + chilling
    • Total time: 10 minutes + chilling


    250g essential Waitrose Plain Flour
    125g essential Waitrose Butter, cubed and chilled


    1. Place the flour into a large mixing bowl and add the butter cubes. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

    2. When no large lumps of butter remain, add about 1½–2 tbsp of cold water, 1 tsp at a time, and stir with a round-ended knife until the pastry starts to clump together. You may not need to add all the water, or you may need a little more.

    3. Knead the dough briefly to bring it together into a ball, shape into a flat disc and wrap in clingfilm. Chill for at least 15 minutes, or overnight.

    You can use this pastry recipe to make Martha's quiche Lorraine.

    Your recipe note

    Edit your recipe note

    Cook's tipFreeze the wrapped shortcrust pastry in a sealed plastic bag for up to a month. Thaw the pastry overnight in the fridge and use the chilled pastry in sweet or savoury recipes.


    Average user rating

    5 stars