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Cook · Recipe

Shortcrust Pastry

A dependable all-purpose pastry made with flour, cold butter and water for sweet or savoury pies and tarts.

By Gary Burfield-Wallis First published Updated
Rolled shortcrust pastry beside baked tart cases and a rolling pin.

At a glance

Recipe summary

Prep
15 min
Rest
30 min
Total
45 min
Serves
1 batch
Skill
Easy

The reliable shortcrust ratio is roughly two parts flour to one part fat. Minimal water and gentle handling keep the baked pastry tender rather than tough.

Hands rubbing cold butter into flour for shortcrust pastry.
Shortcrust pastry dough coming together on a floured surface.
Shortcrust pastry dough wrapped and ready for chilling.
Rolling out shortcrust pastry with a wooden rolling pin.
Pressing shortcrust pastry into a tart tin.
Pastry case lined with paper and baking beans for blind baking.

What you need

Ingredients

Metric US Ingredient
250 g 2 cups plain flour
125 g ½ cup cold unsalted butter Cubed.
30–60 ml 2–4 tbsp ice-cold water
Pinch Pinch fine salt

How to make it

Method

  1. Sift the 250 g flour and salt into a large bowl. Add the 125 g cold butter.
  2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add the cold water 1 tablespoon at a time, mixing with a table knife until the dough begins to clump together.
  4. Bring the dough together gently with your hands without kneading. Flatten into a disc, wrap and chill for at least 30 minutes.
  5. Roll on a lightly floured surface, turning regularly to prevent sticking.
  6. Line the chosen tin, press the pastry into the corners and trim the edge. Chill again if it has become soft.
  7. Bake according to the filling recipe. For blind baking, line with baking paper and baking beans and bake until the base is dry and lightly golden.

Useful notes

Equipment

  • Large mixing bowl
  • Table knife
  • Rolling pin
  • Baking paper and baking beans if blind baking
  • Tart or pie tin

Substitutions

  • Use half lard and half butter for a particularly crisp savoury crust.
  • Add 25 g icing sugar for a lightly sweetened pastry.
  • Use a food processor with short pulses, taking care not to overwork the dough.

Allergen notes

  • Contains wheat and milk when made with butter.

Storage

Keep the wrapped dough in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge.

Tips

  • Keep the ingredients and hands cool.
  • Add only enough water to bring the dough together.
  • Resting reduces shrinkage and makes rolling easier.