Basic shortcrust pastry

Basic shortcrust pastry

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(35 ratings)

Prep: 5 mins - 10 mins Plus chilling


Perfect pastry

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 225g plain flour
  • 100g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pinch salt


  1. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  2. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

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Comments, questions and tips

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Comments (53)

Stevefrancis's picture

I noticed that someone commented that they had to add some water to stop the pastry crumbling but it you read the recipe properly it says add water, also I would recommend a minimum of half hour in the fridge to cool the pastry down from being handled longer if you can, I sometimes leave pastry overnight then give it 10-15 minutes at room temperature to bring the temperature up slightly, then when you roll it out handle it as little as possible be firm when rolling but be care not to be to firm. I hope you all find these tips helpful

AmadeoVampire's picture

Worked really well, though I had to add a little extra water to get the ingredients to combine. But overall, it was great!

Hinasr's picture

Ive never commented before on any forum but I feel like I need to tell any newbies like myself that this recipe is perfect and foolproof! Just made the most beautiful pie crust! Brilliant first experience!

howonearthdoyoumakethis's picture

how long to chill?

SiNZ's picture

Easy. Followed the instructions, simple as they were, to the letter and got good pastry for my apple pie.

lizleicester's picture

So simple, so good. (Used my mixer - as always!).

SiksiMiksi's picture

Great recipe for shortcrust - especially for a first timer like myself who has never made it before. Yes, my pastry did crack at the edges a little when rolling, but I made the Caribbean Beef Patties from this website with it and they turned out great. No cracks when baking or anything, and a great tasting pastry, too.

sue Byles's picture

Nice to see a recipe using your hands instead of a food processor

whatamidoinghere's picture

Maybe I'm just blind, but I can't see the oven temperature and baking time?

helenadixson's picture

This is just a recipe for the raw pastry - it's a link used in a lot of the recipes on here. Each recipe will ask you to cook at different times/temps/at different times of the bake

robets746d's picture

Works very well!

scousewegian's picture

Worked perfectly, and tasted great.

Nicola Butcher's picture

This is the worst internet recipe I have ever come across. My pastry cracked when rolling despite following instructions. I have made pastry numerous times before and it has worked a dream. Not having a recipe to hand I searched for one but I recommend you to find one elsewhere.

PhilBe's picture

Worst? Certainly a bit over the top but like yourself mine cracked and flew in the bin....

Cole72's picture

How long would a batch keep in the fridge? I want to make about 60 small tarts...was thinking I could leave the trays in the fridge and just cook them in a day or two?
Thanks Nicole's picture

Great easy recipe and works every time. Thanks :) great on top of my chicken pie.

marbucks's picture

Brilliant recipe... Added some mature cheddar and made it into biscuits for my little one

lizleicester's picture

Simple and successful. Added a grating of nutmeg because I'm going to make a custard tart.

food4satisfaction's picture

Re: what size tart this would make...well, 150g pastry makes enough for a 9 inch (standard size) tart/ if you try and go from that.
Re: how much would make 500g pastry...the ratio of flour used and pastry amount made is 500g flour would make 500g pastry.
Hope this helps!

zoeclaireward's picture

Brilliant simply recipe! Made it very easy to make my pie a little bit more special by making the pastry as well!


Questions (7)

stewood's picture

What have I done wrong? Made the pie taste disgusting. Tasted like shortbread on a savoury pie!! And before someone says no I didn't add sugar haha. Please help

goodfoodteam's picture

Hi there, we're sorry to hear you didn't enjoy the pie using this pastry. It's a classic shortcrust pastry. Did you use salted butter? If not, we'd suggest giving that a go.

tesslindsay's picture

How much does this make? I need enough to line the bottom of a 30x20cm tin

beachbaby's picture

help what am i doing wrong.ive read all the comments and realise that it is a very sucessful recipe,as everyones pastry has turned out well.i have followed the recipie to the letter but its very flaky and falls to pieces,infact disintergrates to flakes.p.s.sorry about the spelling,its like my pastry terrible

goodfoodteam's picture

The only thing we can think of is that you might be over kneading it, or using too much flour on your work surface which is throwing out the quantities. Next time try not to use any flour on the work surface at all. If you are using wholemeal flour the mixture may need a little extra water.

SiNZ's picture

A bit more water, perhaps? If it's flaky it's probably too dry.

umama13's picture

I had a similar problem, someone once told me that with shortcrust pastry the ratio of flour to butter is 2:1 so if you put 200 grams of flour, use 100 grams of butter. It worked wonders to fix this recipe. Hope this helps!

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