How to make shortcrust pastry

How to make homemade shortcrust pastry for sweet and savoury tarts and pies - it's easier than you think!

Points to remember

  • Put the flour into the bowl of a food processor and add half the weight of the flour in cold cubed butter, for example we used 250g plain flour and 125g butter. Add a pinch of salt (and sugar, if making a sweet pastry).
  • Pulse the mixture together until it resembles fine breadcrumbs.
  • Add liquid one tablespoon at a time. We used milk but your recipe may call for egg yolk or water, or a mixture. Pulse it until the dough begins to come together, adding one tablespoon more liquid if needed.
  • Tip onto a worksurface, use your hands to gently press the dough into a disc. Wrap with clingfilm and rest for at least 30 minutes or longer.
  • Keeps in the fridge for up to 2 days or in the freezer for 2 months