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British Shortcrust Pie Pastry

Rated as 5 out of 5 Stars
1

"Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days."
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Ingredients

35 m servings 657
Original recipe yields 2 servings (2 9-inch pie shells)

Directions

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  1. Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
  2. Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

Footnotes

  • Cook's Notes:
  • For a savory pie, you can add some salt and 1/2 teaspoon dry mustard. Or for a sweet pie, you can add 2 tablespoons of sugar and 1/2 teaspoon vanilla extract.
  • You can use all butter in place of shortening, but not all shortening in place of butter.

Nutrition Facts


Per Serving: 657 calories; 49.3 47.7 6.7 61 166 Full nutrition

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Reviews

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My first time making a pie crust from scratch. Very easy and quick. I doubled the recipe to make a bottom and upper crust for a chicken pot pie. I baked the bottom crust at 375 degrees for 30 mi...