All-Butter Shortcrust Pastry
By Joe
Source: BBC Good Food — Good Food, Basic shortcrust pastry.
A basic shortcrust pastry recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Sieve the flour into a big bowl, tip in the butter and rub in with your fingertips till the mixture resembles fine breadcrumbs.
- 2
Mix. Mix in the salt, next add 2-3 tbsp water and mix till you have a firm dough.
- 3
Work the dough. Work the dough briefly and lightly on a floured surface.
- 4
Finish. Cover with cling film and put it in the fridge while you get the filling ready.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Sugar-free: 0.2 g sugars per 100 g (limit ≤ 0.5 g)
- Low salt: 0.1 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 41 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 192 kcal |
| Protein | 3 g |
| Carbohydrate | 21.5 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 10.4 g |
| of which saturates | 6.4 g |
| Fibre | 0.8 g |
| Salt | 0.04 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
