New this month
Get the Allrecipes magazine

Rich Shortcrust Pastry

 made it  |  0 reviews   |   photos
Em Harries

"Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!"
Added to shopping list. Go to shopping list.


25 m servings 140 cals
Original recipe yields 32 servings (4 8-inch pies)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
  2. Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
  3. Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.


  • Cook's Notes:
  • This is a large amount, but it's delicious pastry, great for meat pot pies or fruit pies. Roll it thinner for a crunchy texture or thicker for that biscuity crust.
  • Substitute margarine for the butter, if desired.
  • Substitute milk for the cold water, if desired.

Nutrition Facts

Per Serving: 140 calories; 9.2 g fat; 12 g carbohydrates; 2.3 g protein; 40 mg cholesterol; 177 mg sodium. Full nutrition

Similar recipes


Read all reviews 0