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 (53)

rumman15's picture

Great recipe but had to add a couple of teaspoons of water just to stop it crumbling

rachelle123's picture

I am about to make ham and cheese pasties but unaware of how many this pastry many?

merrimum's picture

Re quantities: I'd say this recipe makes enough pastry for the lid of a family-sized pie. If you want to make a base too, you'll need to double the quantities.

henrymayger's picture

good recepie but use 2 beaten eggs to get best result as am using it for gcse food and am developing it and have made it multiple times and it works best wit eggs!!!!!!!!!!!!

alexiaattard's picture

looks really easy !! what are the measurements to make up 500g of pastry ?

willskitchen's picture

Whoever made this recipe is an absolute genius! This pastry is perfect. I'm usually not very good at making pastry but this recipe is just amazing. It rolls beautifully, no cracks, not too wet or sticky. Chilling the pastry helped too. As I was making quiche, I made the filling whilst it was chilling in the fridge. So I left it in the fridge for about 10 minutes and it does make a difference! I cannot rate this recipe enough it is A++++++!

lizag83's picture

Made this pastry instead of the one recommended by the hairy bikers (I was making their leek & crab tart) it was perfect! Will use it from now on :)

nmccarthy1104's picture

used this as a pie crust when using up some slow cooked beef leftovers. did the job magnificently! didnt realise how easy pastry was! :)

spookie_camp's picture

Easy for a first timer, tasted great and was perfect of our Salmon en croute!

linasudjono's picture

Very easy and very good. Used 200g flour, 100g butter, dash of salt, 2tbsp sugar, 2tbsp water.

hippocollector's picture

Have just made this pastry recipe as a top for a pie, I used 3 tablespoons of water and it rolled out lovely. Cooking later but all is good so far : )

marguerite_caunt's picture

I'm useless at pastry, but this worked a treat! I used the food processor to mix the butter and flour, then added an egg and two tablespoons of water - wonderful melt-in-the mouth result! Used it to cover a Christmas leftovers pie - yummy!

davidnoble's picture

Different flours need different amounts of liquid so it's a bit trial and error but that all adds to the fun!

jmalanga1981's picture

I would agree that there needs to be slightly more butter and a little less flour. Overall a very simple recipe with very good results.

hanna136's picture

Lovely. I shall never buy a ready pack again!

dizzie's picture

Hi, is it possible to freeze the pastry and for how long? Thanx!

tybach's picture

I'm sure it's a fine recipe but like many many recipes I have read of this type over the years, what size baking utensil will it be sufficient for. Give me an idea of the diameter of dish or whatever parameter. Very few recipes give this type of information, our Delia being an exception among very few others.

heatherbeth's picture

I used this recipe for a cheese and courgette quiche but found that the pastry needed more water than was suggested. I ended up adding 5 tbsp of cold water rather than the suggested amount, and that still wasn't enough. I hope I did something wrong to save the rest of you from disappointment. xxx

mrsruse's picture

I used this recipe to make pasties today and I'm really glad my local shop ran out of frozen pastry because this was much better and I'll always make my one from now on. It was surprisingly quick and easy. I had to make two batches and the first one was a bit too dry and flaky and difficult to roll thinly so for the second batch I used only 200g of flour and 4tbsp of water and it was perfect.

30secondstomars's picture

yummy yum yum thats all i have to say


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