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Recipe of: © Monsieur Cuisine

Shortcrust pastry

MC plus
12 slices
Ready in: 1:15 h
Preparation time: 5 min.
Created on: 04.08.2016
Last changes: 14.02.2018


  • 160 g chilled butter
  • 80 g sugar
  • 1 pinch of salt
  • 1 egg, chilled in the refrigerator
  • 240 g flour


  • softened butter and flour, for greasing and dusting the spring-form baking tin
  • 500 g dried pulses for blind baking, if required


Per slice:

  • calorific value
    867 kj / 207 kcal
  • protein: 3 g
  • carbohydrates: 22 g
  • fat: 12 g
Preparation time
5 min.
Ready in
1:15 h
  1. Add the butter, sugar, salt, egg and flour to the blender jug and knead into a smooth dough using the knead button. If the mixture seems too dry, add 1 tablespoon of cold water and mix for another 20 seconds/speed setting 4. Roll the pastry into a ball and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.
  2. Pre-heat the oven to whichever temperature is indicated by your recipe. Pour a little butter into the baking tin, then use a brush to spread it around. Unless the pastry base is being blind-baked with dried pulses, the sides of the baking form should not be greased as the high butter content would cause the pastry to soften during baking and the sides would collapse.
  3. Using a rolling pin, roll out the pastry dough thinly between two layers of plastic wrap. Roll out until the sheet of pastry is large enough to line the spring-form tin. If the sides are also to be lined with pastry, you will need enough to cover the base of the dish plus an additional 4 cm.
  4. With the aid of the plastic wrap, lift the rolled-out pastry into the spring-form, working the pastry up the sides, if required. The pastry case should be baked immediately. If the recipe requires any further steps to be carried out, the baked pastry case should be left in the baking tin and stored in the refrigerator until needed.
  5. If the shortcrust pastry case has raised sides and is to be baked or pre-baked without a filling, it should be baked ‘blind’ to prevent the sides from collapsing and stop the base from bubbling up. This is done by covering the pastry base with baking paper and filling it with dried pulses. If making a pastry base without sides, all you need to do is pierce the base in several places with a fork.
  6. Bake or pre-bake the pastry case according to the recipe. Once baked, carefully release the spring-form, then leave the pastry base to cool within the form for 10 minutes before removing completely and placing it on a wire rack to cool thoroughly. As shortcrust pastry is quite fragile and crumbles easily, it needs to be handled with great care.


If you need savoury shortcrust pastry (for example for a quiche), mix 200 g flour with 100 g soft butter, 1 egg and ½ teaspoon of salt using the knead button/2 minutes, making sure the measuring beaker is inserted.


Bon appétit with Monsieur Cuisine

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