Perfect shortcrust

  • Preparation Time15 mins
  • DifficultyEasy
170g very cold unsalted butter
420g plain flour
1 tsp salt
15g granulated sugar
70g very cold vegetable shortening
6 to 8 tbsp (about 120ml) ice water
1) Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

2) Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

3) Dump the dough out on a floured board and roll into a ball. Wrap in cling film and refrigerate for 30 mins.

4) Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the centre to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

5) Fold the dough in half, place in a pie dish, and unfold to fit the dish. Repeat with the top crust after filling the pie.

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