Shortcrust pastry on a rolling pin covering a pasty

Basic shortcrust pastry

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(76 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 a dairy product made from separating whole milk or cream into fat and…

  • pinch salt


  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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Anoosha R's picture
Anoosha R
14th Jun, 2020
I wish I had found this pastry recipe earlier since it's so easy! I did have to add a lot more water than the recipe had asked for (~6 tbsp at a guess) which worried me a little but the pastry ended up really soft and my quiche turned out well!! (I mixed it by hand and only let it rest for about 40 minutes before rolling it)
Lærke Pickering Thomasen's picture
Lærke Pickering...
7th Jun, 2020
Dead easy to make. I didn't make it by hand, but used a mixer, slowly adding water. I used a bit of whole wheat flour to make it slightly more healthy; it requires a bit more water and a bit more butter. I let it chill for at least two hours in the fridge.
19th May, 2020
I had to add about ten times the amount of water stated in order for my pastry to be in any way usable. Too much butter and not a great taste :/ I'm quite disappointed
Stephen Cutts's picture
Stephen Cutts
30th Apr, 2020
A decent basic short crust pastry recipe, I find adding the water one tablespoon at a time helps you control the consistency it winds up at better than throwing it all in at once. Other than that it's worked well for me the last 4 or so times I've used it.
5th Apr, 2020
Wow, I managed to make some edible pastry! I used a spreadable butter, but straight from the fridge in the quantities in the recipe, plus some salt. Combined in food processor then very lightly brought together and chilled. Rolled out easily, much lighter than any other pastry I have previously made. Made filling for pasties with onion, grated swede, grated carrot, cheese & some seasonings/marmite/ worcester sauce. A coronavirus lockdown storecupboard success!
Teague Mangan's picture
Teague Mangan
3rd Mar, 2020
There is so much butter in this recipe. When I took it out of the oven after blind baking it, there was no pastry at the bottom and instead was a puddle of melted butter. Either increase the amount of flour in the recipe or decrease the amount of butter. I used it in a bakewell tart. The filling saved it but it nearly fell apart. Had to serve it upside down without icing because the pastry was too weak to hold it together. Don't recommend. Just get a different recipe
14th Sep, 2019
Very pleased with this recipe, turned out great and easily workable. Great to have a basic recipe. Note: I used half fat to flour as by the time I’d accounted for the flour used in rolling etc it made up the additional 25g.
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.
Snow Zombie's picture
Snow Zombie
24th Dec, 2019
Saved my christmas, thankyou!
22nd Dec, 2018
Great tip, I followed the recipe which unfortunately turned out too dry, I nearly gave up then read your comment which saved it, so thank you!


Paul Tulk's picture
Paul Tulk
11th May, 2020
Can this pastry be frozen raw? I often find I make more than I need and it's a waste of money to throw it away.
lulu_grimes's picture
13th May, 2020
Hello Paul, Yes it can. Wrap it tightly and it should come to no harm for up to 3 months. Lulu
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.


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