Budget · English · French · Italian · Pastry/ Baking

Shortcrust Pastry, perfect for pies!

I made my first pie ever! I was really excited that whole night after baking it, its a great feeling for me to bake pies and pizzas cause those 2 are the coomfort food loving wives and mothers likes to bake in movies. It makes me feel like one when i have my pizza nights every once a week, and now we are gonna have pie nights! ❀

Be it savoury or sweet pies, i think this is a really good pastry for all kinds of pies. Having tried shortcrust pastry, i would be looking forward to making flaky puff pastry pies soon!

Buttery Shortcrust Pastry recipe


  1. 2 cups plain flour
  2. 100g cold butter, cut into small cubes
  3. 1/2 cup milk + more accordingly


  1. Sift flour into a mixing bowl
  2. Rub butter into flour, cube by cube until it is fully incorporated into the flour, it should look crumbly when u used up all the butter
  3. Add in milk into the flour mixture and start kneading. You definitely need more milk, add one teaspoon at a time until a dough starts to form
  4. Transfer dough onto a clean, well dusted surface and knead well for about 10 minutes till you obtain a smooth dough. You might need a little more milk along the way. The dough should be smooth, comes together well and do not stick to your hands at all
  5. Form a ball with the fough and wrap with cling wrap. Refrigerate for at least 30 minutes before use.
  6. When rolling out the dough, ensure that working surface and rolling pin is well dusted. Roll to about 1/4 inch and you may cut your dough according to the size and shape of your pie tin

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