Shortcrust Pastry

Shortcrust pastry is the most popular of all pastries and is probably the easiest to make, whether by hand or in the food processor. If it is for a sweet recipe then add sugar. The recipe is easily scaled up or down: half fat to flour. The fat can either be all butter/hard margarine or a combination of this and lard/white fat. The latter give a 'shorter' texture.

The quantities of pastry in a recipe refer to the amount of flour required and not the weight of the total ingredients.

Category:  Baking  - 


For 127 people


  • 225 g plain flour
  • salt
  • 50 g butter or margarine
  • 50 g lard or white fat
  • 100 g butter or margarine)
  • cold water to mix
  • 25 g sugar - sweet pastry only

Shortcrust Pastry Directions

  1. 1. In a mixing bowl, mix the flour and salt. Rub in the fat until the mixture resembles fine breadcrumbs.
  2. 2. Using a knife to cut and stir, mix with ice cold water to form a stiff dough.
  3. 3. Turn onto a floured surface and lightly knead with your finger tips.
  4. 4. Roll out and use as required.

  5. Everything should be kept as cool as possible in pastry making.