Ian Curley’s Shortcrust Pastry


  • 125 g good quality butter (not fridge cold, just soft)
  • 250 g flour
  • 1 egg – cold
  • Cold water

Ian’s Tip – half fat to flour ratio!


  1. You can do this by hand or in a little blender.
  2. Either mix butter into flour with hands or pulse in blender until just sandy
  3. Add whisked egg and either pulse again or mix in with hands until just combined
  4. Add about a tablespoon of cold water and again pulse or mix until JUST combined
  5. Knead with hands just until smooth and better to rest for a minimum of an hour before rolling

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