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Member recipe

Basic Sweet Pastry

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(11 ratings)

Member recipe by


Serves 1 - 4 Tartlets

The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc

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  • 225g / 8 oz plain flour
  • 110g / 4 oz butter
  • 80g / 3 oz sugar
  • 1 large egg


    1. Crumb together by hand the butter in to the flour
    2. Add the sugar
    3. Mix in the egg and enough milk to form a soft dough - add flavour (opt)

Comments, questions and tips

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Comments (28)

Lindysouth's picture

I'm useless at making pastry but this was so easy, the only problem I had was that it crumbled when I was rolling it out; has anyone got some tips for me so this don't happen again please. Thanks in advance.

Serena.Annabel's picture

Amazing sweet pastry. I've used it for mince pies and Cherry Bakewells.

Maria wales's picture

Amazing recipe - I would rather cook a dinner for 30 than to make pastry....... But today that's all changed! Found this recipe and used it for the base of cherry bakewell slices. It was so easy to make and has turned out to be absolutely delicious. I read the comments before I started and decided to use the largest egg out of the dozen I had, to save having to add any extra fluid. I weighed the eggs and used one which was 69g and that was just right I didn't need any extra milk/water. Chilled it then rolled it out - baked it blind and it's a real success. I'm chuffed!

katrinaridout's picture

Excellent pastry, made it in the blender, didn't have to add any milk as others mention? Made a tasty and crunchy pastry for mince pies. Refrigerated it for 20 minutes before using. Gave it a little bit of a knead before rolling out. Baked mince pies at 200 degrees (fan) for exactly 10 minutes. Gorgeous! Will use again and again from now on!

rhubarb_crumble7's picture

Used this to make a mixed berry and pear lattice pie. I did not add any milk but still found it too sloppy to roll out so had to knead in a bit more flour but it still cooked nicely with an egg glaze at 170 C for 30 mins under foil and a further 20 mins bare. Came out firm but not crispy or dry. Perfect!

AdamParsons2003's picture

Shouldn't knead pastry

stephen60's picture

Anyone who knows anything about pastry will know that usually cold water is used when mixing and not milk. This makes the pastry heavy and gives a very unpalatable finish. When using egg nothing else is required for mixing - with patience the required consistency will eventually be achieved. I know some experienced cooks use milk and water mix, but the results are different and for shortcrust pastry the difference can be disast

MoscowMama's picture

Fantastic recipe - made perfect sweet pastry. I found when I doubled the quantities that I did need the splash of milk mentioned but otherwise just the egg was fine.

luluspain's picture

fantastic, I am no cook, but it turned out great, super easy

PollThomson's picture

I made 1.5 times the recipe amount which took two medium eggs to bind just perfectly. I chilled the pastry in the fridge for 30 minutes or so, wrapped in cling film. I divided the pastry into two for rolling and thought the finished pastry rather crumbly and difficult to roll thinly but kneaded the second portion which seemed to solve the problem. I got 24 mine pies from my mix, 12 normal sized from patty tins and 12 large ones in muffin tins (line the holes with thin cross ways strips of baking parchment and they come out beautifully). I baked mine at 170C for about 20 minutes. Delicious!

RahW's picture

I made this with golden caster sugar and it was perfect for my Bakewell tart. However, I found that using a large egg was too much, I'd expected the pastry to require the additional milk mentioned in the method so I just chucked the whole egg in then needed extra flour to get it back to the right consistency! The recipe does make quite a lot of pastry too, enough to line two 8" flan tins.

suzi00's picture

Do you bake this blind and for how long and what gas mark??

kiwigardener's picture

I have just made this sweet pastry with glutenfree flour and golden caster sugar, it's beautiful! No milk needed either!

viviennefleet's picture

I used icing sugar and it was fabulous.

jockinafrock's picture

do you double the ingredients for greater quantities and what is the baking times. jock

jockinafrock's picture

do you double the ingredients for greater quantities and what is the baking times. jock

kimmi-hawes's picture

I am wanting to make 24 mince pies please could anyone tell me how much of everything i need please. Thanks.

dairyman's picture

Was looking for sweet pastry recipe and after reading through some thought I'd leave a hint from my pastrycooking days,it can all be done in mixer or blender, combine half flour and butter and sugar, mix until combined then add water and egg and mix again until water is COMPLETELY absorbed then the remaining flour until just clear (mixed in) and chill before use (but does not need chilling if you use a little flour to stop rolling pin sticking to dough, when thin enough roll it onto rolling pin and unroll onto pie dish,easier to pick up

PS the reason for this method is,if you get water on flour your pastry will usually shrink

lovetobake12's picture

what temprature do you cook this at?!!!!!!!!!!!!!!!!!!!

maeveanne's picture

This is the best sweet pastry I have found in years, everyone comments on it. I will never again use any other recipe.
Thank you Scott and Cheryle


Questions (1)

Miss Mouse's picture

How long I should bake it for, please?

Tips (1)

redskye0's picture

The temperature should be 180 C- mince-pies take about 20 mins, jam tarts about 15.