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Shortcrust Pastry

This recipe is in categories Baking, Licence to cook
About this recipe
Healthiness : (68 votes)
Difficulty:  2 out of 5 difficulty

This is a basic shortcrust pastry recipe. It is straight forward to make and a good basic cooking skill to learn.

Skills required: rubbing in,  weighing and measuring

Processes used: rubbing in

Preparation Time: 10-15 minutes
Cooking Time: None
Number of servings: Makes enough for a large pie crust or about 12 small tarts.

licence to cook recipe  Show all

This is an essential recipe for shortcrust pastry. Adding butter rather than margarine will make the finished pastry richer. Adding a pinch of salt or using slightly salted butter is suitable for savoury pastry, for quiche, pasties and meat pies. Using unsalted butter or omitting the salt is best for fruit pies, jam tarts and sweet pastries.

Pastry should be crisp, without being hard. The key to making good pastry is to use cold, hard fat and cold water. Handle the pastry lightly and not too much.

  • 100g plain flour
  • 50g hard margarine or butter (use unsalted butter for sweet pastries)
  • 2 or 3 15ml spoonfuls of cold water
  • a pinch of salt (savoury pastry)
Healthier version
Pastry is high in fat and should not be eaten too often.
  • Weighing scales
  • Sieve
  • Mixing bowl
  • Eating knife
  • 15ml (table) spoon
  • Jug or dish (for cold water)
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Sift the flour into a bowl
  2. Cut the margarine/butter into small pieces and add to the flour
  3. Rub the margarine into the flour, until it looks like breadcrumbs
  4. Add enough cold water to bind the breadcrumbs together and mix to a smooth dough (using your hand can be the best way to do this)
  5. Leave to rest (on hot day a few minutes in the fridge, wrapped in cling film is good)
  6. The pastry is now ready to use. Use the pastry on the same day
How to cook the pastry depends on what you make with it. As a rough guide however for a whole pie bake at 350 degrees or Gas Mark 5 for 30-40 minutes or for small pastry cases 15-20 minutes. The pastry should be lightly browned.
Shortcrust Pastry - print view  Shortcrust Pastry - print view

If you tried this recipe and liked it, tell us about it
There are 3 comments for this recipe.
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Name: Tic 1st May 2012
It's missing how long to cook it for!!! it doesn't say how long to put it in the oven for after you take it out of the fridge!! NOT HELPFUL WITH HOMEWORK ON PASTRY!!! We do see your point, however this recipe provides you with how to make pastry and not what you might do with it afterwards. We do have several pastry based recipes on the site which do give you cooking instructions for that dish. As a guide though: To cook the pastry, bake at 350 degrees F/180 C or gas mark 5 for 30-40 minutes(for one large pie) or 15-20 minutes(individual tarts). The filling should be set and the pastry lightly browned. We hope this helps.
Name: Emily 4th June 2011
When I made mini apple pies I forgot to glase them so remember to glase your product before it goes in the oven with a beaten egg, other wise it goes really crumbly!!!!!!!
Name: Afeera 5th February 2011
i loved this recipe i made jame tarts. it was lush!
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