Basic shortcrust pastry

Basic shortcrust pastry

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(42 ratings)

Prep: 5 mins - 10 mins Plus chilling



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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  • 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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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.
4th Nov, 2017
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
12th Jun, 2017
every easy to do
31st May, 2017
Easy to do!
15th May, 2017
I always use this recipe - veganized. Just used a dairy free butter spread. Works well everytime.
Mimsy Lescole
31st Dec, 2016
I've just made a batch of this pastry for new year mince pies & added some grated orange rind & the cold squeezed juice in place of some of the water. It's absolutely delicious. It rolled beautifully & is very light. Will use again.
1st Nov, 2016
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
10th Oct, 2016
Worked really well, though I had to add a little extra water to get the ingredients to combine. But overall, it was great!
2nd Sep, 2016
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!
15th Apr, 2016
how long to chill?


27th May, 2017
Chat temp in oven and time
goodfoodteam's picture
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.
25th Oct, 2016
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
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.
2nd Apr, 2016
How much does this make? I need enough to line the bottom of a 30x20cm tin
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
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.
13th Dec, 2015
A bit more water, perhaps? If it's flaky it's probably too dry.
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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