16 Reviews of Shortcrust Pastry

From: MarlaM

On May 22, 2007

I have made this twice and both times it has turned out great. First time I used it as sort of a calzone, filled with mushrooms, salame and cheese. Today is used it with a recipe I found on foodtv.com from Giada called Mozzerella Pillows. I love the texture and flavor. A great all purpose pastry. Thanks!

From: Karen67

On Feb 11, 2007

I've now made this twice. The first time I didn't use enough flour based on bad conversions of ounces to cups. This time I followed Chef Potts suggestion...2 cups of flour. It was much better this time, not sticky at all. I have used this with a chicken liver turnover recipe & a spinach/feta turnover recipe. The flavor & texture was great. I served the spinach turnovers at a cocktail party and everyone raved about them (filling was from Kittencal's Kittencal's Greek Spinach and Feta Puff Pastry Triangles)

From: Michaelk69

On Apr 8, 2009

Well, I have been - until now - one of those people who buys pastry in a cardboard box . . . but not anymore. I have made this about 6 or 7 times now, and it comes out perfect every time - with lots of ooohs and ahhhhs from everyone at the table - no one can ever believe that I made it myself! It is just TOO perfect. I usually make a half-portion, so just enough for one pie - and use a little more water than some other have said, more like 1.5 or 2Tbl . . . and sometimes it cracks pretty bad when I am rolling it out (not sure why? Someone said that maybe i need to let it warm up a little - that it is TOO cold straight out of the fridge maybe?) Anyway, I just smoosh the cracks together, and when it bakes they all disappear. Thanks so much for this - i would give it seven stars if I could!

From: JustJanS

On May 24, 2008

This is excellent pastry-nice and short, tender and not to sweet, It was perfect ifor the caremel and custard tarts chef potts made last night.

From: Chandra M

On Apr 6, 2008

This was great! It was the first pastry I made form scratch, and it turned out wonderfully. I have made it twice now. I used a mix of half whole wheat pastry flour, and half all purpose flour. Both times it turned out great. I used it for Orange, Lemon and Cardamom (cardamon) Tart and it turned out perfectly! Thanks for posting! I used 2 US cups + 2 TBSP.

From: Gerry

On Oct 27, 2007

Excellent! Made for a wonderful base - used to make a quiche served at our Canadian Thanksgiving weekend brunch - Quiche. I had both recipes printed before we cleared the table.This was made using two cups of flour. Thank you for sharing this easy to make Shortcrust Pastry that I will be using when I next make Quiche.

From: Syrinx

On Sep 13, 2007

Excellent. Very light texture, and lovely flavour. I hadn't tried adding baking powder to my shortcrust pastry before, and it works exceptionally well. Absolutely delicious, and very easy to make in a food processor. I used trimmings from a pie to make an inauthentic sort of mini-pissaladiere for my lunch (just topping the rolled out pastry with a little chopped onion, herbs, anchovy and grated cheese, then baking in a hot oven for ten minutes), and it turned out very well. I will use this recipe next time I need pastry.

From: Aaliyah&Aaron's mum

On Jul 7, 2008

Absolutely BRILLIANT! The dough was so easy to work with and the crust was very light and crumbly. I cut the recipe in half since I wanted only 1 9" pie shell and I added in about 1 tbsp of water to form into a dough. I can now say that I have found the perfect shortcrust pastry recipe! I used it to make Moriah's Custard Apple Pie. Thank you, Chef Potts' for sharing this wonderful recipe, DEFINITELY a keeper!

From: Studentchef

On Mar 8, 2008

This was really quick and easy to make. I used this to make a very delicious jumbleberry pie (strawberries, raspberries, blueberries and blackberries). Thanks for a pie crust that was easy to work with.

From: twissis

On Dec 30, 2008

Made for the crust of Crunchy Fish Pie by Kitzy to serve at a dinner party last nite, I followed your recipe + the review cues of A&As mum to half the recipe & use 1 tbsp of water. I was on easy-fix auto-pilot & had an ideal outcome. Thx for sharing your recipe w/us. ~ Edited to Add on 12/30/08 ~ I used this recipe again to make German Zwiebelkuchen (Onion Pie) by Lainey6605 & enjoyed another success.