Basic shortcrust pastry
- Lulu Grimes
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325g
Easy
Prep: 5 mins - 10 mins
Plus chilling
A star rating of 4.3 out of 5.181 ratingsRate
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Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Easily doubled
Easily halved
Egg-free
Nut-free
Vegetarian
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Lulu's tips for the perfect shortcrust pastry:
- To make more or less, remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard. If other dry ingredients are included in the recipe, add them at the same time as the salt.
- I always make sure the butter is properly chilled before I start, and try to handle the dough as little as possible – this helps to create a crisp and flaky pastry. If your kitchen is particularly warm, you can even chill your flour for a few minutes beforehand.
- When adding the liquid, I begin with just one tablespoon and add more only if needed. Too much liquid can make the pastry tough, so I stop as soon as the dough comes together.
- This pastry works just as well for sweet and savoury bakes. For sweet tarts, I sometimes add a little caster sugar or a pinch of vanilla, while a few herbs or a little grated Parmesan are lovely additions for savoury pies and quiches.
Mastered shortcrust pastry? Now check out our recipe for homemade filo pastry.
Ingredients
Nutrition
Units:
MetricUS
-
250g plain flour
-
125g butter
diced, and kept cool in the fridge
-
1-3 tbsp milk
or water
-
pinch salt
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Nutrition: per serving (6)
-
kcal262
-
fat14g
-
saturates9g
-
carbs29g
-
sugars0.3g
low
-
fibre1g
-
protein4g
-
salt0.4g
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Method
-
step 1
Sift the plain flour into a large bowl or the largest bowl of a food processor. Add the diced butter and either rub in with your fingertips, or, if using a food processor, pulse until until the mixture resembles fine breadcrumbs. Add the salt and mix again.
-
step 2
Gradually add the liquid by starting with 1 tbsp milk or water, then adding a little more until the mixture comes together to form a dough.
-
step 3
Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc.
-
step 4
Wrap in cling film and chill for at least 20 minutes before using.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food Vegetarian Christmas, December 2006
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A star rating of 4.3 out of 5.181 ratings
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