Shortcrust Pastry Recipe – How to Make Shortcrust Pastry

Short Crust Pastry is the most commonly used type of pastry and easy to make though it does need to be kept cool and handled as little as possible. Use for sweet and savoury flans, pies, tarts and tartlets, pasties, quiches and turnovers etc.

Shortcrust Pastry Pie

Shortcrust Pastry Cherry Pie

There are many variations on shortcrust pastry, notably lemon and nut shortcrust pastries listed below. Often sugar is added to the standard shortcrust recipe for sweet dishes, between 1 and 2 oz depending on taste. It can be made with all butter or margarine for a richer flavour or vegetarian meals.

It is easy to make by hand or can be very quickly made with a food processor. Both options are given below. It freezes well so you can save time by making double and freezing half.

Ingredients for Shortcrust Pastry Recipe:

  • 8 oz (225 g) plain flour
  • Pinch of salt
  • 2 oz (56 g) butter or margarine
  • 2 oz (56 g) lard or hard vegetable fat
  • Water
  • 1oz – 2oz sugar (optional for sweet dishes)

Method for Making Shortcrust Pastry by Hand:

  1. Sieve the flour and salt together into a bowl. Add the fat and, with a knife, cut into small pieces.
  2. Rub the fat into the flour with the fingertips until the mixture resembles find breadcrumbs.
  3. Add the water and mix to a stiff dough.
  4. Turn on to a lightly floured board. Kneed lightly with the fingertip until free from cracks.
  5. Roll out and use for sweet or savoury pastry dishes.

Method for Making Shortcrust Pastry Using a Food Processor:

  1. Sieve the flour and salt together into the bowl with all the other ingredients. Add the fat, cut into small pieces. Mix on slow until the mixture resembles crumbs.
  2. Add water and mix to a stiff dough when it forms a ball in the bowl.
  3. Turn on to a lightly floured board. Kneed lightly with the fingertips until free from cracks.
  4. Roll out and use for sweet or savoury pastry dishes.

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