Shortcrust Pastry Recipe

Shortcrust pastry takes less than 10 minutes to make and beats the bought stuff in every way. Make a double batch and freeze the leftover so you can always have pastry on hand.

The basic recipe for shortcrust is 2 parts flour to 1 part fat. You can use butter, shortening, or lard. All have different results but my go to is butter because of the flavour.

For a full tutorial for how to make this Shortcrust Pastry watch the video below.

Shortcrust Pastry Recipe
Prep time
Cook time
Total time
Shortcrust pastry for pies, tarts, and quiches
Serves: 1
  • 1⅔ Cup | 200g Flour
  • ½ tsp Salt
  • 2-3 Tbsp Sugar (optional)
  • ½ Cup | 1 Stick | 115g Butter
  • 2-3 Tbsp Ice Water
  1. Add the flour, salt and sugar if using to a large mixing bowl.
  2. Cut the butter into small cubes and add to the mixing bowl.
  3. Use clean dry hands to rub the butter into the flour until it resembled sand.
  4. Spoon in a few tablespoons of ice water and mix the pastry with a knife.
  5. Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
  6. Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes to rest.
  7. When you are ready to roll out the pastry, remove it from the fridge and leave for 5-10 minutes to warm up before rolling out.
  8. Place the pastry back in the fridge for 20-30 minutes before baking at 200 C | 400 F
Butter can be replaced with shortening or lard.
After kneading the pastry can be placed in the fridge for a week or freezer for 3 months.