Basic shortcrust pastry

Basic shortcrust pastry

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(40 ratings)

Prep: 5 mins - 10 mins Plus chilling

Easy

Perfect pastry

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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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 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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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.
Mimsy Lescole
31st Dec, 2016
5.05
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.
Stevefrancis
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
AmadeoVampire
10th Oct, 2016
3.8
Worked really well, though I had to add a little extra water to get the ingredients to combine. But overall, it was great!
Hinasr
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!
howonearthdoyou...
15th Apr, 2016
how long to chill?
SiNZ
13th Dec, 2015
5.05
Easy. Followed the instructions, simple as they were, to the letter and got good pastry for my apple pie.
lizleicester
10th Oct, 2015
5.05
So simple, so good. (Used my mixer - as always!).

Pages

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
0.05
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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