The Easiest Homemade Pastry!
- Katy Rafiai
- Nov 5, 2025
- 2 min read
This is a fun, quick and easy way to make shortcrust pastry.
Now I'm sure the internet will come for me and tell me there is a more professional way to make pastry, but as someone who has made pastry dishes for years and years, trust me when I say this is super quick, easy and does a great job for the whole family!
Before this recipe, I was bound to buying pre-rolled pastry from the shops and it was only when I read the back of these packets that I realised just how terrible the ingredients were.
To give you the full story - I then moved over to Waitrose's All Butter Frozen Pastry, which to be fair, has good ingredients and is great for the 'on the go'. The only problem is, it would rarely be available online and now that we've moved house, we don't have a Waitrose near us anymore! So if this sounds like you - this is a great and super quick alternative!
The great thing about this recipe is that it works on a ratio of flour (1 part), butter (1/2) and water (1/3), so if you remember this ratio, you'll always know how to make it!
If you make too much, you can easily freeze it, but I like to give the kids the left over pastry and they sit and make shapes out of it. So this recipes works on the premise of there being leftovers from a 30cm quiche tin - freeze it or have fun with it.
Quiche nights are Tuesday nights in our house and the kids look forward to it every single week!
1
Cold Butter and Cold Water
Make sure the butter is cold and so is the water. You don't want the butter to start melting in the blender.
2
Pastry Amount
This recipe is designed to create leftovers for the kids. If you just want to fill a 30cm quiche dish. I would revise the measurements to 200g flour, 100g butter, approx 65ml of water.
Notes
1
Preheat oven to 180 degrees. Put flour and cubed butter into a blender. Add a small amount of the water and pulse. Make sure the water is cold, to prevent it from melting the butter - I let the tap run for a while and then use this.
2
Add the rest of the water slowly and continue to pulse. The mixture should turn into a nice thick dough. Don't be afraid to hold your finger down on the pulse button until it's all mixed together.
3
Take the pastry out of the blender and mould into a small pancake shape. Wrap this up in clingfilm and depending on time, either put the pastry into the fridge for a couple of hours to harden or put in the freezer for approx 20mins. This is enough time to make sure the pastry is a good consistency for rolling. I always opt for the freezer as I'm never organised enough to make ahead of time!
4
Once refrigerated, take the pastry out of the clingfilm and roll onto a flour surface. Place into a greased quiche tin and cut away the excess pastry. I always like to leave a little of the edge just in case the pastry shrinks abit in the oven. Put baking beans inside the quiche tray and bake at 180degress for 10minutes. If you don't have baking beans, you can just press a fork a few times into the base of the pastry.
5
After 10minutes, get your pastry out of the oven and fill your quiche tin with your quiche ingredients. Put your filling in first and then your egg mixture. Brush the outside of the pastry with egg to give it a nice golden and shiny colour.
6
Bake in the oven for 20-30 minutes - until quiche is nice and golden!
7
Put any left over pastry in the freezer for next time or get the kids to make some fun pastry shapes!
Instructions
300g of Plain Flour
150g of Cold Cubed Salted Butter
100ml of Cold Water
Pastry Recipe
Easy Shortcrust Pastry
Katy and Daisy
This is a super quick and easy recipe for shortcrust pastry! Perfect for super mums who are juggling work and family. I love a recipe where all the ingredients can be whizzed up in the blender - it makes life so much easier! Crispy and delicious, this will be a winner in your house!
Servings :
Calories:
Prep Time
5 mins
Freezing Time
20minutes
Cooking Time
30 minutes
Total Time
55 mins (including cooking)
Comments