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Recipe for Shortcrust Pastry, Quiche, Apple Pie and Rhubarb Pie


L.M. Reid is an Irish writer who has published many articles. She creates delicious recipes and has plenty of dinner and desserts to share.

How to make shortcrust pastry

How to make shortcrust pastry

Recipe Ideas for Shortcrust Pastry

In this article, I will show you a quick and easy way of making pastry. Once this is done, you have the basic ingredient to create some wonderful recipes, including:

  • Quiche Lorraine
  • Apple Pie
  • Rhubarb Pie

I usually make three times the amount of pastry I need for one recipe. I freeze the other two until I need them for another delicious meal.

Shortcrust Pastry Recipe


  • 200g (6oz) flour, self-raising or all-purpose
  • 100g (4oz) butter, room temperature
  • Pinch of salt
  • Cold water

It is best to use a large bowl when making pastry as this gives you room to mix the ingredients properly.

Making shortcrust pastry

Making shortcrust pastry


  1. Add the flour to the bowl using a sieve. This helps more air get into the mixture.
  2. Add the salt.
  3. Cut the butter into small pieces and throw them into the bowl.
  4. Mix everything together with your hands until it is a crumbly texture.
  5. Make a hole in the middle and pour in half the water.
  6. Gradually stir the water around the mixture.
  7. Add the remaining water and continue stirring until all the mixture is sticky, but not too wet.
  8. Add a small amount of flour on top and roll the pastry around the bowl so that it can be removed in one oval shaped piece.
Wrap the dough in cling film and leave in the fridge for at least an hour to settle.

Wrap the dough in cling film and leave in the fridge for at least an hour to settle.

How to Roll Out the Pastry

  1. Add a small amount of flour onto a flat surface and remove the pastry from the bowl.
  2. Turn it around gently in the flour so that it covers all of the mixture.
  3. The texture should be dry on the outside and light to touch.
  4. Wrap into some cling film and leave in the fridge for at least an hour to settle.

Now you have the pastry made and ready to use on many recipes that you can create for yourself.

Here are the three recipes that I promised you.

Apple Pie Recipe


  • Shortcrust pastry (recipe above)
  • 7 large cooking apples
  • 2 tablespoons of sugar
  • 1 egg yolk
  • Drop of milk
Apple Pie Recipe

Apple Pie Recipe


  1. Remove the pastry from the fridge.
  2. Peel the cooking apples and cut into small pieces.
  3. Put them into your pie dish.
  4. Add some sugar to sweeten the apples and two tablespoons of water.
  5. This will produce a lovely sweet juice.
  6. Roll the pastry to the size of your dish.
  7. Using a pastry brush and water wet around the inside edges.
  8. Place the pastry on top of the apples and press down.
  9. Using your thumbs squeeze the pastry securely around the edges.
  10. Prick some holes in the top with a fork.
  11. Brush it with a mixture of egg yolk and milk.
  12. Put in the preheated oven in the middle shelf for 45 minutes at 200 Celsius / 390 Fahrenheit.
Apple pie and cream

Apple pie and cream

Serving Suggestions

Serve up hot with custard, cream or ice cream as a topping. Can also be eaten cold as a snack.

Quiche Lorraine Recipe

Preheat the oven to 180 C / 350 F.


  • Shortcrust pastry (recipe above)
  • 3 rashers of streaky bacon
  • 1 small onion
  • 1 large tomato
  • 750g (3oz) cheddar cheese
  • 2 large eggs
  • 4 pieces of broccoli
  • 150ml (¼ pint) milk
  • Few pinches of salt
Making quiche Lorraine

Making quiche Lorraine

Step 1: Prepare Your Baking Dish

  1. Remove the pastry from the fridge.
  2. Cut some grease-proof parchment paper the size of the inside of the dish.
  3. Take some butter and spread around the base of the dish.
  4. Roll out the pastry until it is slightly bigger than the baking dish.
  5. Add the pastry to the dish pushing it up and around the sides.
  6. Put the paper in the middle and add a few clean stones on top.
  7. Bake for ten minutes.
  8. Take it out of the oven a remove the stones and paper.
  9. Bake for ten more minutes.
  10. Allow to cool for half an hour.

Step 2: Make the Filling

  1. Cut the rashers into small pieces.
  2. Peel the onion and cut into small slices.
  3. Put into a hot frying pan and cook for a few minutes.
  4. Add the rashers, onions and raw broccoli to the dish.
  5. Grate the cheese and sprinkle evenly.
  6. Beat the eggs in a bowl and add the milk.
  7. Pour this over the ingredients.
  8. Cut the tomato into large slices.
  9. Add them to the mixture.
  10. Place in the oven for 30 to 40 minutes at 180 C / 350 F until golden brown.

Serving Suggestions

I like to serve this hot with a mixture of lettuce and potato salad.

Quiche Lorraine

Quiche Lorraine

Rhubarb Pie Recipe


  • Shortcrust pastry (recipe above)
  • 4 oz (110 grams) sugar
  • 7 sticks rhubarb
Making rhubarb pie

Making rhubarb pie


  1. Remove the pastry from the fridge.
  2. Add some flour to your work surface and cut it in two.
  3. Roll out the pastry to the size of the bottom of your baking tin.
  4. Rub some butter around the edges and base of the tin.
  5. Place the pastry into the bottom and push down gently fixing it around the edges.
  6. Remove the rhubarb sticks from the leaves and wash.
  7. Cut them into small squares and put into the pie dish evenly.
  8. Add most of the sugar over this.
  9. Take the remainder of the pastry and roll out to fit the top of the pie.
  10. Using a baking brush wet around the edges with a small bit of water.
  11. Cover the top and press it down where the two pieces meet to seal it all in.
  12. Prick a few holes on the top with a fork.
  13. Place in the middle part of the oven for about forty-five to sixty minutes at 180 C / 350 F until golden brown.
  14. When you remove it from the oven you can add a small amount of butter and sprinkle some sugar over it.

Serving Suggestions

Serve up hot with custard or ice cream and whipped cream as a topping.

Can also be eaten cold as a snack.

Rhubarb pie and cream

Rhubarb pie and cream

My 85 Year-Old Mother Having Fun

Here is a video of my 85-year-old mother making rhubarb pie and shortcrust pastry. Watch to the end to see some funny outtakes when we were making the video.


L M Reid (author) from Ireland on May 06, 2020:

Hello Te, yes I agree, homemade recipes are always the best tasting and well worth the time and effort.

Te Jay on December 22, 2019:

I love old time techniques its the best tasting, everyone loves and they don't know why.

L M Reid (author) from Ireland on January 05, 2018:

Hello Thelma

Making the pastry is easy enough but it is messy. That is why I make a few so it can be frozen ready for the next time. That way it is very handy.

Happy new year to you too.

Thelma Alberts from Germany and Philippines on January 04, 2018:

Yummy! I will surely try your pastry recipe. I used to buy ready-made pastry to save time in making pastry pies. Thanks for sharing this.

Happy New Year 2018!