Shortcrust pastry is a fundamental building block of classic baking. It’s the perfect base for both sweet and savory pies, tarts, and quiches, and once you’ve mastered it, you’ll always have a go-to recipe on hand for countless dishes. This version is simple, reliable, and made with just a handful of ingredients you likely already have in your kitchen.
Whether you’re a beginner or just want a fast, no-fuss method, this recipe will give you a crisp, buttery pastry every time. Scroll down for a step-by-step video tutorial to follow along.
Why This Recipe Works
Shortcrust pastry is all about balance—richness from butter, structure from flour, and just enough moisture to hold it together. The trick lies in keeping everything cold and working the dough as little as possible.
This recipe is:
Ingredients
- 200g (1⅔ cups) all-purpose flour
- 100g (7 tablespoons) cold unsalted butter, cut into small cubes
- A pinch of salt
- 2 to 3 tablespoons ice-cold water
Optional (for sweet pastry): Add 1 to 2 tablespoons of powdered sugar if using for desserts like fruit tarts or custard pies.
Method
1. Prepare the dry mix
Place the flour and salt (and sugar, if using) in a large mixing bowl. Stir to combine.
2. Rub in the butter
Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to avoid warming the butter.
Tip: You can also use a pastry cutter or pulse the mixture in a food processor for this step if preferred.
3. Add water and bring the dough together
Sprinkle in the cold water one tablespoon at a time, mixing gently with a fork or your hands. Add just enough to bring the dough together into a rough ball. It should be cohesive but not sticky.
Avoid over-mixing, as this can develop gluten and lead to a tough pastry.
4. Chill the dough
Flatten the dough into a disc, wrap it in plastic wrap or parchment paper, and chill in the refrigerator for at least 30 minutes. This resting period helps relax the gluten and firms up the butter, resulting in a flakier pastry.
5. Roll out and use
Lightly flour your surface and rolling pin. Roll the dough out to your desired thickness, usually around 3mm (⅛ inch), and use it to line your tart or pie tin. Trim the edges and chill again briefly before baking.
For blind baking (pre-baking), prick the base with a fork, line with parchment, and fill with baking weights or dried beans. Bake at 180°C (350°F) for about 15 minutes, then remove the weights and bake for an additional 5–10 minutes until lightly golden.
Watch the Step-by-Step Video Tutorial
If you’re a visual learner or prefer to follow along in real-time, watch our full video tutorial:
Watch the Shortcrust Pastry Video Here
This video will walk you through each step, including tips on rolling, chilling, and blind baking the pastry for professional results.
Make Ahead and Storage
Shortcrust pastry is ideal for making in advance:
- Refrigerator: Store tightly wrapped for up to 3 days.
- Freezer: Wrap well and freeze for up to 1 month. Thaw in the fridge overnight before using.
You can also freeze fully lined tart shells and bake from frozen.
Recipe Ideas Using Shortcrust Pastry
Here are a few recipes where this pastry works beautifully:
- Classic apple pie
- French lemon tart
- Savory quiche with spinach and cheese
- Rustic vegetable galette
- Chicken and leek pie
Final Tips for Success
- Always keep your ingredients cold—especially the butter and water.
- Don’t skip the chilling steps; they prevent shrinking and improve texture.
- Handle the dough as little as possible. A light touch keeps it tender.
- If the dough cracks slightly when rolling out, patch it gently by pressing it back together.
Shortcrust pastry is simple once you get the hang of it, and this basic recipe is one you’ll return to again and again. Let the video tutorial guide you through the process if you’re new to it, and don’t be afraid to experiment with fillings and flavorings once you feel confident.
If you need help adapting this for gluten-free flours, whole wheat, or flavored versions (like adding herbs or citrus zest), just let me know—I’d be happy to help you customize it.
Would you like help writing the video script or voiceover to go with this post?
Easy Shortcrust Pastry Dough Recipe (With Video Tutorial)
Ingredients
- 250 g Plain flour (or home milled soft and hard wheat)
- 125 g Cold Butter (diced)
- 1-3 tbsp Milk or water
- Pinch salt
Instructions
- Place the flour and salt in a large mixing bowl. Stir to combine.
- Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to avoid warming the butter.
- Tip: You can also use a pastry cutter or pulse the mixture in a food processor for this step if preferred.
- Sprinkle in the cold water one tablespoon at a time, mixing gently with a fork or your hands. Add just enough to bring the dough together into a rough ball. It should be cohesive but not sticky.
- Avoid over-mixing, as this can develop gluten and lead to a tough pastry.
- Flatten the dough into a disc, wrap it in plastic wrap or parchment paper, and chill in the refrigerator for at least 30 minutes. This resting period helps relax the gluten and firms up the butter, resulting in a flakier pastry.
- Lightly flour your surface and rolling pin. Roll the dough out to your desired thickness, usually around 3mm (⅛ inch), and use it to line your tart or pie tin. Trim the edges and chill again briefly before baking.
- For blind baking (pre-baking), prick the base with a fork, line with parchment, and fill with baking weights or dried beans. Bake at 180°C (350°F) for about 15 minutes, then remove the weights and bake for an additional 5–10 minutes until lightly golden.
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