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
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.
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.
This recipe was first published in October 2017.