Basic Short-Crust Pastry


Makes enough for a single crust 9” pie.

Click here for printable version.


1½ c flour

3½ oz butter

1 egg

1T milk


Put the flour, butter and egg into the bowl of a processor.IMG_5076

Process until you have a fine crumb.IMG_5078

Drizzle in the milk.

Process until the dough comes together.IMG_5079

Turn out onto your work surface.

Form the dough into a ball and wrap with cling film.IMG_5080

Refrigerate for ½ an hour.

Roll out on a lightly floured surface to fit your pie dish.

Use as the topping for potpies, or as a rustic crust for fruit pies.

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