Wholemeal shortcrust pastry

    40 min

    This recipe provides a base for pies and tarts, both sweet and savoury. The addition of wholemeal flour makes the dough a bit challenging to handle, but adds a nutty, rustic flavour to your creation. The recipe makes enough to line a deep 20-23cm flan tin or to cover a large pie dish.


    Yorkshire, England, UK
    42 people made this

    Serves: 6 

    • 85g plain flour
    • 85g wholemeal flour
    • pinch of salt
    • 85g cool butter, diced
    • 3 tablespoons cold water

    Prep:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

    1. Sift the plain flour, wholemeal flour and salt into a large mixing bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs.
    2. Sprinkle with the cold water and mix in using a round-bladed knife. Add a drop more water only if the dough will not clump together. With your hands, gather together into a firm but pliable dough, handling as little as possible.
    3. Wrap the ball of dough in cling film and chill for at least 30 minutes before rolling out and using in your favourite recipe.

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    Reviews in English (2)


    I used a 50/50 flour as it’s all I had ..made a mince and onion pie... was v good 👍😍  -  29 Mar 2018


    It's a little bit disingenuous to call it "wholemeal" when it's actually a half-and-half recipe.  -  23 Nov 2017