Recipe: Foolproof Shortcrust Pastry for Pies and Tarts

It’s good to have a shortcrust recipe in your back pocket. This one comes from John, our Head of Cook School. ‘The more butter you add, the more “short” your pastry becomes,’ he says. ‘This makes it more luxurious and flaky.’ Short crust freezes very well, so we recommend doubling your batch and saving the extra pie crust for a rainy day. It works for both savoury and sweet applications.

For ease, we’ve included the measurements for a single tart case, as well as small and large pie dishes (in double portions, so you have a base and a lid, or one crust for now and one for later).

Makes 1 or 2 (see ‘Ingredients’ below)

Equipment

Ingredients

For a Single Tart Case: 

175g plain flour
100g cold salted butter, diced
3-4 tbsp ice cold water 

For a Shallow Pie Dish (Base and Lid, or Double Portion): 

350g plain flour
200g cold salted butter, diced
6-8 tbsp ice cold water

For a Deep Pie Dish (Base and Lid, or Double Portion): 

525g plain flour 
300g cold salted butter, diced
8-12 tbsp ice cold water

Method

  1. In a large mixing bowl, add the flour and diced butter. Shake the bowl so all the butter is coated in flour. Then, rub the butter into the flour and diced butter using your fingertips. Occasionally shake the bowl – this will push the larger clumps of butter to the top of the flour so that it can be rubbed in more efficiently.
  2. Once the butter and flour is more consistently combined, with the mixture resembling a crumbly, damp sand, add the ice cold water, spoon by spoon. Bring the dough together by squeezing the dough into a solid mass. Use this solid mass to collect any loose flour and butter in the bowl.
  3. Transfer dough to a clean work surface and knead for 1 minute. Shape the dough into a thick disc before wrapping in clingfilm and placing to chill in the fridge. (If doubling the recipe, make two discs and wrap separately.) Chill for at least 30 minutes and up to 3 days, and remove from the fridge at least 10 minutes before rolling. If freezing, it will keep for up to 3 months; defrost in the fridge (4 hours–overnight) or at room temperature (40–60 minutes).

BK Tips

  • Shortcrust success is all about the temperature of the butter. Make sure your butter is very, very cold, and work fast to make sure the butter doesn’t melt before being incorporated. Once combined, chill the dough in the fridge for at least 30 minutes.

  • Equally, make sure the pie isn’t too cold before rolling. Letting it sit for at least 10 minutes before rolling makes it easier to work with and helps avoid cracking.

  • Using a food processor is an excellent way to combine the flour and butter. Make sure to pulse the ingredients in quick bursts to ensure the motor doesn’t warm up the pastry too much as it combines.

Recommended Products