Shortcrust Pastry

A fast and very recipe for shortcrust pastry. This pastry can be made by hand or in a food processor. The key to this pastry is insuring all the ingredients are cold, yes that also means the flour.

Shortcrust Pastry

  • Servings: 1x 9inch Shallow Tart Pan
  • Difficulty: Easy
  • Print


125g Plain Flour

5g Salt

55g Butter, Cold, Cubed

2-3 Tbsp Cold Water



  1. Place the flour, salt and butter into a bowl. Using your finger tips, a pair of knives or a pastry blender, blend the butter into the flour until it resembles a sand-like texture
  2. Add in enough cold water to bind the dough together
  3. Bring dough together, wrap in cling-film and place in refrigerator for 10-15 before using.


*Alternatively, you can use a food processor to blend the butter with the flour and bring together once the water is added, however only pulse the food processor and never leave it running. If left running, the friction of the rotating blades will the butter, causing it to melt into the flour.

Photo 15-04-18, 11 03 00 AM

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