Shortcrust pastry on a rolling pin covering a pasty

Basic shortcrust pastry

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(63 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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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!
20th Oct, 2018
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.
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.
23rd Mar, 2018
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.


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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