Shortcrust pie base for a savoury pie, tarte or quiche

A quick, easy and tasty shortcrust pie base, ready to use in any savoury tart or quiche. You can partially substitute plain flour with wholegrain wheat flour; 50/50 mix works well. The quantities in this recipe are enough for a 25-26cm tart tin, with potentially very little leftover dough.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the flours, cubed cold salted butter, a pinch of MSG (optional for added umami) a grind of black pepper (optional,to add a layer of flavour) and a pinch of salt into a food processor mixing bowl with a pastry blade (the plastic one).

Step 2

Pulse the food processor until the mix looks like fine breadcrumbs, then add the large egg and pulse until it comes together as a dough. If it seems to be struggling or looks too dry, add a dash of cold water.

Step 3

Turn out the dough onto a working surface and push it together with your hands, shaping it into a flat puck. Don’t be tempted to knead the pastry, as this will develop the gluten and affect the desired crumbly texture.

Step 4

Roll it out into a rough circle using a rolling pin. You’re looking for a thickness of about 5mm.

Step 5

Line the bottom of a 25cm fluted tart tin with parchment paper, and butter the sides. A tin with a detachable bottom makes unmolding the cooked tart/quiche very easy.

Step 6

You can use it straight away, but for best results, refrigerate for at least 15 minutes to cool the base prior to filling and baking. Baking time will vary with the choice filling, but the filled pastry needs 35-45 minutes at 180C.

Step 7

BONUS RECIPE: Any leftover pastry can be frozen for another day. Alternatively you can roll it to 5mm thickness, cut it in small rounds, paint them with egg wash or milk, sprinkle with black sesame seeds (or grated Parmesan), and bake for 8 minutes, for delicious savoury shortcrust biscuits.