Short crust Pastry

Short crust Pastry

Short crust is the easiest and quickest of the pastry dough to prepare it will suit savory and sweet preparation.
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  • 10 oz/300g plain flour
  • 5 oz/150g butter cold and in small dices
  • Pinch of salt
  • 2-3 tbsp of ice cold water


  • In a large mixing bowl, sieve the flour and add a pinch of salt.
  • Rub the butter into flour until it resembles very fine breadcrumbs.
  • Mix in enough ice cold water to bring the mixture together.
  • Kneed the pastry gently to bind the dough together. Shape a flat rectangle, Cover with cling film and rest in the fridge for 10 minutes.
  • Remove from the fridge and knead the dough for a minute to have a pliable mixture.
  • Dust some flour on a table and using a rolling pin , roll out the pastry.
  • Line a fluted flan dish, tartelette shell or desired dish with the pastry. Place in the fridge for another 10 minutes before using as required on the recipe.
  • Tip: add 1 egg instead of the water to enrich the dough.
  • Tip ; Try to work the dough as quickly as possible, the more it is kneaded the more it will become elastic and shrink while baking.
  • I sometime like to roll straight away the pastry and let it rest then before using.
  • If freezing, freeze ready rolled, between 2 sheets of baking parchment and keep in the freezer, wrapped in cling film 2 months maximum.
  • This is a great base for vegetable fan tart, quiche, apple pie, blackcurrant pie…