Shortcrust pastry case

Shortcrust pastry case

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)


Enough pastry for a 24cm pastry case
Mary Cadogan's step-by-step recipe for the foolproof way to make a shortcrust pastry case

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 200g plain flour
  • 100g cold butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp cold water


  1. Tip flour into a mixing bowl. Cut cold butter into small pieces and add. Toss to coat with flour. Using your fingertips, rub the butter into the flour, lifting it in the bowl as you do so to keep it light and cool. Continue until it looks like breadcrumbs. Shake the bowl and any larger lumps of butter will come to the surface to rub in.

  2. Sprinkle in 2 tbsp cold water and mix with a round-ended knife until the mixture starts to come together. Gather the dough with your hands, wiping it round the bowl to pick up stray pieces. Put the dough onto a work surface sprinkled very lightly with flour. Knead lightly to form a smooth ball.

  3. Sprinkle the rolling pin lightly with flour. Roll out the dough using short sharp strokes to avoid stretching, giving the dough a quarter turn each time you roll to keep the shape.

  4. Set the flan tin on the baking sheet. When the dough is about 5cm larger than the tin, lift it up draped over the rolling pin and lay it across the flan tin. Press the dough into the corners of the tin using your fingers, don’t trim off the edges. Chill for 30 mins.

  5. Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).

  6. Carefully trim off the excess pastry using a small sharp knife and use as required, cooling if needed.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Oct, 2012
I gave up making my own pastry and ended up buying ready made packages of pastry from the supermarket. (Fillo, puff, shortcrust). I have a great time inventing my own fillings and creating a range of recipes.
20th Nov, 2011
as i have arthritis in my hand i find it easy to grate the cold butter into the flour then rub in it was still good
17th Oct, 2011
made pastry for the first time at the weekend..first batch was a disaster as it just wouldnt stay together when I rolled it out(think i overdid it in the magimix) second batch I used a rachel allen recipe with an egg and used her technique of rolling between two sheets of cling film - worked a treat! Net curtains suggestions are spot on. Wish I had read this before my disaster but got there in the end.
9th Jun, 2011
I make my shortcrust pastry in a kenwood food processor and the above version tends to be a little dry. I never buy shop bought stuff!! For a far richer and tastier version use one egg plus 1 TBSP water. Leave the pastry to chill for at least 30 minutes. What Mary does not mention is how vital it is to then leave the pastry to get back to room temperature before then rolling out on a floured surface. Also the pastry needs to cook for about 25 minutes in all baking blind for the first 10 mins at 200c. Prick the base and remove the baking beans and cook for a further 15 minutes. Wash with beaten egg for the last 5 minutes. This is to avoid partly cooked pastry in the final quiche. It has taken me ages to master the art of shortcrust pastry and using a processor ensures it can be made with a minimum of fuss. Good luck
sharon alboni's picture
sharon alboni
29th Jun, 2020
Can anyone help. What is the best size short crust pastry tin size? So many choices?
lulu_grimes's picture
1st Jul, 2020
Hi Sharon, The recipe usually tells you what size tin to use as the filling amount will be matched to the tin size. Did you have a recipe in mind? Lulu
Mickgod1's picture
14th Jul, 2019
Please tell me what size pastry oval do I  need to line my oval pie dish ? Dimensions are top including lip 17.5 long   ( Interior )  ; Base measurements: Length 13 cms Width 8 cms Depth 4 cms At rim: L 14.5 cms, W 10.5 cms"
goodfoodteam's picture
14th Jul, 2019
Thanks for your question. If you're just lining the base, the above will be more than sufficient. Any leftovers can be frozen.
Oliver 34
2nd Dec, 2018
If you are making a sweet pastry add a little bit of sugar
30th Nov, 2017
I needed to add more water than stated to get the pastry to hold together. Best made when you have something else to do in short bursts so you can work around the temperature requirements - mix chilled ingredients together, allow to warm up before rolling out and then chill again for a good half hour in the tin before baking. All of which makes it a bit time consuming but satisfying when done.
7th Dec, 2014
use coins from the piggy bank instead of baking beans, they last forever and you can still spend them!
Want to receive regular food and recipe web notifications from us?