Shortcrust pastry

Shortcrust pastry


92 people made this

About this recipe: This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to line a deep 20-23cm (8-9 inch) flan tin or to cover a large pie dish for serving 4-6.

Norma MacMillan

Serves: 6 

  • 170 g (6 oz) plain flour
  • pinch of salt
  • 85 g (3 oz) cool butter, diced

Prep:40min  ›  Ready in:40min 

  1. Sift the flour and salt into a large mixing bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs.
  2. Sprinkle with 3 tbsp of 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 greaseproof paper or cling film and chill for at least 30 minutes before rolling out.

Some more ideas

For spiced shortcrust, add 1 tsp ground spice to the flour (such as cumin, curry powder, cinnamon or ginger). * For herbed shortcrust, add 1 tbsp finely chopped fresh herbs or 1 tsp dried herbs to the flour.

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Reviews (15)


How can I make a sweeter pastry? Do I just add sugar to it? - 09 Dec 2010


Great basic pastry recipe. I use 10oz flour and 5oz butter and mix in the food processor adding water very gradually and it always turns out perfectly. - 04 Sep 2011


worst recipe ever. its either too sticky or not sticky enough and breaks into pieces longer in fridge shorter in fridge, makes not difference, also a bit thin for 21cm tin. - 22 Oct 2010

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