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Shortcrust Pastry



Possibly one of the easiest recipes there is; all you need is to keep your cool.


材料(ミニパイ12個分/通常サイズ1個分 makes 12 mini pies or one large pie.)
Material(ミニパイ12個分/通常サイズ1個分 makes 12 mini pies or one large pie.)


  1. 全ての材料を大きめのボウルに入れ、指先を使って粉と油をよくなじませ、そぼろ状にする。

  2. 大さじ3のよく冷えた水を加えてざっくり混ぜてひとまとまりにする。粉っぽければ少し水を加える。ボウルに蓋をして、冷蔵庫で15分寝かせる。

  3. フィリング(具)はを用意します。水っぽすぎなければ何でもOK!
  4. 生地を冷やし、フィリングを準備したら、生地をできるだけ薄くのばして(私は生地自体が大好きなので、厚めにしています)、パイ皿またはカップケーキ型に敷き詰めます。生地のみで200度で10分焼き、オーブンから取り出して、フィリングを詰め、上に生地をかぶせて豆乳を塗り、お好みで砂糖を振ります。さらに15〜20分間、きつね色になるまで焼きます。


  1. Add all the ingredients to a large bowl and using just your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs.

  2. Add 3 tbsp of cold water and draw the mixture together to make a dough. If the mixture is too dry add a little more water until it forms a ball. Cover the bowl and cool the dough in the fridge for about 15 minutes.

  3. When it comes to filling, anything goes, as long as it isn’t too wet. The pies in the photo were made with cooked, diced apple and were topped with a little sugar. If the apples are too wet you can add some cornstarch to absorb a bit of the juice. You could also fill with festive mincemeat or for a savory option, vegetables in a white sauce or gravy. This pastry is also great as a base for fruit or custard tarts or you can flavor the pastry itself with cheese or sesame and cut into sticks for easy finger food – a great way to use up any off cuts.

  4. Once you have cooled dough and filling prepared, roll out the dough as thinly as possible (I love pastry so mine is rather thick), and line the pie dish or cupcake pan. Bake without the filling at 200 degrees for 10 minutes. Remove from the oven and fill, then top with pastry, brush with soy milk (and a sprinkle of sugar if required) and bake for a further 15 – 20 minutes until golden brown.