This is our shortcrust pastry recipe and can be used for either sweet or savoury bakes so, you have the option to be really creative! This recipe makes roughly 300g of shortcrust pastry.
- 100g unsalted butter
- 225g plain flour, plus extra for kneading
- Pinch of salt
- 2-3tbsp cold water
To start, sift your flour into a large bowl to remove any lumps. Then, add in your butter and rub the flour and butter together with your fingertips. The mixture should resemble fine breadcrumbs.
Next, you need to stir in the salt and add 2-3tbsp of cold water and mix until you have a firm dough.
Stone Bake Tip: If your mixture is not holding together and is quite dry, add small amounts of water at a time until it comes together.
Once your dough is firm, knead the dough for around 5 minutes on a lightly floured surface. Wrap in clingfilm and chill in your fridge for at least 30 minutes.
Finally, roll out your dough as required.
Stone Bake Tip: For most shortcrust pastry recipes, you will need a baking environment in your wood fired oven which is around 160-180°C.
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