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Flaky shortcrust pastry
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Versatile pastry recipe perfect for galettes, quiche, and pot pies. Easily customizable with wholemeal or whole rye flour. Enhance flavor with crème fraîche or sour cream. Master plain dough before experimenting with variations.
Ingredients:
  • 225 g (8oz) unsalted butter chilled
  • 350 g (12½oz) plain (all-purpose) flour
  • 6 g (⅕oz/1 teaspoon) fine salt
  • 120 g (4½ oz) chilled water

  • 250 g (9oz) wholemeal (wholewheat) or spelt flour
  • 100 g (4oz) plain (all-purpose) flour
  • 140 g (5oz) chilled water
Instructions:
  • Dice the butter into 1cm (½in) cubes and freeze while you gather your ingredients. Place flour and salt on your workspace, scatter the chilled butter on top. Use a rolling pin to mix the butter and flour until crumbly with visible butter pieces. Create a well, add chilled water, cut the mixture until crumbly. Bring together into a slightly sticky dough, add more water if needed. Roll or press into a 2–3cm (¾ –1¼in) thick rectangle. Fold in thirds like a letter, rotate, repeat the fold twice more. Wrap and chill for at least 1 hour or overnight. Enjoy your flaky pastry!

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