Shortcrust pastry is the pastry most often used for the base of a pie, quiche or tart as it don't puff up during baking.
This is an easy shortcrust pastry dough that can be used with any savoury pie, flan or tart. Use straight away or store in the fridge until needed.
I recently came across my maternal Grandma's recipe book, printed in 1933, coming across a piece of paper, placed between two pages, containing her version of Bakewell tart. Serve with cream, ice cream or custard. It will bring a smile to your face!
A delicious chicken and vegetable pie made with shortcrust pastry. It's a great way to use up any leftover roast chicken.
A beautiful pie to make with fresh gooseberries. This recipe uses prepared sheets of shortcrust pastry instead of making pastry from scratch.
A lovely custard pie with chopped rhubarb and fresh strawberries. Very simple to make with premade shortcrust pastry.