Tips

• If you have a food processor you can easily make your pastry in it! Pop the flour and sugar into your food processor and briefly blitz to mix. Pop in the butter and pulse until the butter is mixed into the flour. Add the egg and 1tbsp of water and pulse again until the pastry begins to come together. Tip onto your work surface dusted with flour, briefly knead and then wrap in cling film! 
• To make chocolate shortcrust pastry, you can simply replace 25g of flour with Dr. Oetker Cocoa Powder.
• If you are lining a tart tin, preheat your oven to 200°C/180°C /Gas Mark 6. Thinly roll out the pastry on a lightly floured surface and pop into an 8” round, loose base tart tin. Trim off the excess pastry around the edges of the tin. Line your pastry case with greaseproof paper and fill with baking beans (or use dried beans or rice). Bake blind for 20 minutes. Remove the beans and paper and bake the pastry for a further 5 minutes to allow your pastry to turn a lovely golden brown.
• Want to experiment more with pastries? Get inspired by our Dr. Oetker Pastry Recipes and find your favourite one today!