Member recipe

Perfect Shortcrust Pastry

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(3 ratings)

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Cooking time

Prep: 15 minutes Cook: 30 minutes

Skill level



1 pie and 2 dozen small pies or jam tarts

A recipe handed down through 4 generations of my maternal family and tweaked a little by me to make the most delicious short, melt in the mouth pastry that you will ever, ever taste!

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  • 1lb self raising flour - yes self raising trust me!
  • 2 tablespoons cornflour
  • 1 tablespoon icing sugar
  • 4oz butter
  • 4oz Trex
  • Generous pinch of fleur de sel salt
  • 1 medium egg
  • 4-6 tablespoons of cold water


  1. Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry and 2 tablespoons of cornflour and the salt for savoury. Place into the food mixer, I have a Kenwood K Mix but any will do the same job although food processors will do the job much quicker and it is easy to overwork the pastry with them, so be careful. You can do it by hand of course.

  2. Cut the butter and Trex into small cubes and put in the Kenwood with the K beater on to rub the fat into the flour, have on slow speed until it resembles breadcrumbs.

  3. Add the 1 egg and enough cold water whilst the machine is still running until it starts to come together. Stop the mixer and combine the dough into a ball, wrap it in clingfilm and put in the fridge for at least an hour. Never, ever over handle pastry or add too much water, this will make it tough - it should feel soft and come together with just a little encouragement.

  4. Roll out with a little flour make your desired recipe and cook at 220 degrees until golden brown. I always put pies on a flat baking sheet preheated with the oven. This pastry will be golden and short and melt in the mouth, almost like shortbread.

Comments, questions and tips

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22nd Dec, 2017
Made mince pies this week, this pastry is by far the best I have ever made, will be using this recipe again & again
8th Sep, 2017
Why removed the flour and replace with corn flour ?
21st Dec, 2016
Made amazing light pastry like my mum used to make. She always used SR flour. Thanks.
1st Nov, 2016
Have been experimenting with short crust pastry all week this is the best by far.
1st Nov, 2016
Have been experimenting with short crust pastry all week this is the best by far.
22nd Feb, 2015
Just tried this for a quiche and a lemon meringue pie, wonderfull
24th Dec, 2015
Tried it followed instructions exactly. Failed completely. Made normal shortcrust. No issues. Not recommended.
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17th May, 2018
I always use self raising flour but never egg. However, I always use milk to bind as opposed to water. Never fails and I find it makes a lighter pastry than when egg is used. Might be worth a try if you find you have run out of eggs !!!!