Shortcrust pastry on a rolling pin covering a pasty

Basic shortcrust pastry

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(51 ratings)

Prep: 5 mins - 10 mins Plus chilling

Easy

325g

Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (6)

  • kcal262
  • fat14g
  • saturates9g
  • carbs29g
  • sugars0.3g
  • fibre1g
  • protein4g
  • salt0.4g
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Ingredients

  • 225g plain flour
  • 100g butter, diced
    Butter

    Butter

    butt-err

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

  • pinch salt

Method

  1. Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  2. Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.

  3. Knead the dough briefly and gently on a floured surface.

  4. Wrap in cling film and chill while preparing the filling.

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Comments, questions and tips

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jjim
26th Oct, 2018
This is a standard recipe. If you find the pastry too short (crumbly) use cold milk instead of water. I also find it works better if I chill the flour (in the bowl) after adding the butter.
Miku
20th Oct, 2018
1.05
This is the worst pastry recipe ever. I tried twice as it didn’t work out for the first time and it was awful. Please do not attempt. It’s an utter waste of time and ingredients! I am so disappointed.
chris.gg
20th Aug, 2018
Somebody mentioned using a mixer instead of your hands...good idea. This requirement for using fingers to mix the butter and flour is not essential but is quoted over and over again in recipes. I hardly think the commercial pastry sheets are made with fingers but work perfectly well. They seldom contain butter either. It may be what puts people off making their own pastry and pie crust as it is so time consuming and messy. My breadmaking machine heats very gently while in pizza dough mode, which takes only 40 minutes. A dough mixer would work just as well if the butter is slightly softened. You could even use extra virgin olive oil instead of butter. You can add a little water when the butter is blended and crumbly or maybe at the start but I haven't tried that. While it's doing that you can do other things.
Michael Jackson's picture
Michael Jackson
7th Oct, 2018
None of that makes sense.
hollyjames
23rd Mar, 2018
5.05
Very Simple. Great results. I chilled my pastry for a couple of hours which was a mistake as it was rock hard when I got it out of the fridge. Had to wait a little while until I could roll it. Will definitely make this again.
Marsha Crawford's picture
Marsha Crawford
14th Mar, 2018
I’m 60 years old and I just made my very first short crust pastry using this recipe. Omg. It looks amazing and so smooth and thin. Love it. I will NEVER buy store bought pie crust again. No comparison. Thank you so much for such a simple and delicious recipe. I’m a believer. I followed the recipe exactly and it’s perfect. Wouldn’t change a thing.
chefclay
4th Nov, 2017
5.05
Used Flora Original, Flour & 1 Large Egg. Mixed in processor (no water added), came out perfect after chilling in fridge. Easier than purchasing ready-made! Lol
femmy13
12th Jun, 2017
5.05
every easy to do
Shinyhappyelise
31st May, 2017
5.05
Easy to do!
Avegan
15th May, 2017
I always use this recipe - veganized. Just used a dairy free butter spread. Works well everytime.

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Frenchbirdman@g...
27th May, 2017
Chat temp in oven and time
goodfoodteam's picture
goodfoodteam
29th May, 2017
Thanks for your question. You can use this in any recipe requiring shortcrust pastry, using the oven temperature and timings suggested in that recipe.
stewood
25th Oct, 2016
1.05
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
goodfoodteam
1st Nov, 2016
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
2nd Apr, 2016
How much does this make? I need enough to line the bottom of a 30x20cm tin
beachbaby
8th Aug, 2014
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
goodfoodteam
18th Dec, 2015
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
13th Dec, 2015
5.05
A bit more water, perhaps? If it's flaky it's probably too dry.
umama13
28th May, 2015
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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