Shortcrust Pastry Recipe
Here’s a classic, foolproof Shortcrust Pastry recipe-buttery, crumbly, and perfect for both sweet and savory pies or tarts.
Makes: Enough for 1 x 9-inch tart or pie
Prep Time: 15 minutes
Chill Time: 30-60 minutes
Cook Time: Varies depending on use
Ingredients
For Savory Dishes:
250 g (2 cups) plain flour (all-purpose flour)
125 g (½ cup + 1 tbsp) cold unsalted butter, cubed
½ tsp salt
2–4 tbsp cold water
For Sweet Dishes (e.g, fruit tarts):
Use the same base, but add:
1–2 tbsp caster sugar
Instructions
1. Mix the Flour and Butter:
In a large bowl, add the flour and salt (plus sugar if making a sweet crust).
Add cold, cubed butter.
Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. (You can also pulse in a food processor.)
2. Add Water:
Sprinkle 2 tablespoons of cold water over the mixture.
Gently mix with a fork or your hands until it starts to come together.
Add more water, 1 tablespoon at a time, just until a dough forms. Avoid overmixing.
3. Chill the Dough:
Shape the dough into a flat disc, wrap it in cling film or baking paper.
Chill in the fridge for at least 30 minutes (up to 1 hour) before rolling.
4. Roll and Use:
Lightly flour your surface and rolling pin.
Roll the dough out to fit your tart or pie tin (about 3mm thick).
Carefully line the tin, trim excess, and prick the base with a fork.
5. Blind Bake (if needed):
Preheat oven to 180°C (350°F).
Line the pastry with baking paper and fill with baking beans or rice.
Bake for 15 minutes, remove paper and weights, then bake another 5–10 minutes until golden.
Tips
For extra crispness, brush the base with beaten egg white before blind baking.
Always keep ingredients and equipment cold to avoid a tough pastry.
You can freeze the dough for up to 2 months-just thaw in the fridge overnight.