How To Make A Quick Basic Pie Crust, Shortcrust Pastry. Sweet or savory. Suitable for freezing before or after baking. This is the easiest, quickest, and probably the most popular of pastries to make than the richer pastries.
It can be used for both savory and sweet dishes, such as a quiche or a frangipane.
I've made this recipe for shortcrust pastry incredibly simple, and you can choose to make it either by hand or using a food processor. I always make this shortcrust pastry by hand. It takes a matter of minutes and there's less washing up and messing with equipment!
How do you make pastry by hand?
The technique is to lightly rub in the fat using your fingertips, and as with all pastry, you should work in cool conditions. You do need to make sure the butter is chilled.
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If you're making this in the hot Summer months, I suggest you cut the butter in to small cubes and pop in the freezer for 10 minutes to get really cold.
The pastry, once baked is light, buttery and crispy.
It's a pure delight to eat and the beauty of this shortcrust pastry is that if you make a batch or two, you can freeze by simply wrapping it in some plastic wrap. Then when you want to use it, allow it to defrost in the fridge and roll out as normal.
This recipe will be enough to cover an 11 inch or 28 cm flan dish. I often make 2 small tarts with one batch of pastry!
Once you've made your own pastry, you won't go back to ready made shop bought stuff!
If you'd like to learn about the types of pastry, we also have a lovely flaky pastry tutorial and a French Sweet Pastry (for tarts) recipe so be sure to check those out!
Prep Time
10 minutes
Cook Time
Approx 20 - 30 min
Yield
1 (see dish size)
INGREDIENTS
8 oz or 225 g plain flour
5 oz or 150 g cold butter, cut into small cubes
4 Tablespoons Powdered Sugar (if making sweet pastry)
½ Teaspoon Salt (if making savory pastry)
1 large egg, beaten
2 tbsp cold water
The quantity of pastry is enough to line a flan dish (including the sides) measuring 23 cm, 9 inches and cover the top.
INSTRUCTIONS
1. Heat oven to 180 C, 375 F, Gas 5 (if the recipe requires BAKING BLIND the pastry)
2. Mix sieved flour, and sugar or salt (if using) in a large bowl.
Add cubes of butter.
The photo below shows ground pecans added to the mixture. (I was making a pie crust for our Caramel Pecan Butter Banana Pie recipe!)
3. Rub in fat using the tips of your fingers until the mixture looks like fine breadcrumbs.
Aerate the flour by lifting (with your fingertips) the mixture above the bowl and allowing to fall back through the fingers.
4. Once the mixture resembles breadcrumbs, make a well in the middle and start by adding the beaten egg and 1 tablespoon of cold water.
Using a metal round-bladed knife, stir the mixture and combine well before adding a further tablespoon of water.
5. Once the mixture starts to go lumpy, use your hand to combine the mixture.
Try not to handle the dough too much as it will lose its lightness and crumbliness once cooked.
Keep combining with your hand, adding a tiny bit of water as you go if necessary.
Don't worry at this stage if you think it's too dry.
Your instinct is to add lots more water, but trust me, DON'T!
The more you mix it, the dough will come together. Be patient!
The ultimate goal is to have the mixture come together into a ball, your bowl should be completely cleaned from pastry,
(i.e. it is not sticky and gluey),
and the dough should be dry enough it doesn't stick to your hands, and quite stiff.
Every brand of flour is different and absorbs liquid at different amounts, so it is difficult to be precise with how much water you will need so add a little at a time.
6. Once your dough is ready you can place in the fridge for 20 minutes to rest, or just continue with your recipe for what you are cooking.
7. Shape the dough into a ball, or whatever shape your dish is. Roll lightly and try not to 'overwork' or roll too much as this will damage the structure of the pastry and you will lose the 'shortness' or crumbliness, plus all that air you were so busy incorporating when you were rubbing in the fat!
Roll out the pastry thinly, around ½ cm in thickness.
To avoid too much rolling, handling and shaping, have your flan dish handy and place it on top of your pastry to check for size.
Cooking times will vary depending on what you are using the pastry for.
As a rough guide, 8-10 minutes for something small, 20-35 minutes for larger pies, or until the pastry takes on a nice golden brown color. Follow the instructions on the recipe you are making!
It may be your recipe is asking you to Bake Blind. If that's the case, you can check out our simple baking blind guide for how to do that.
We have also got a great tutorial for a flaky pie pastry recipe which you might like too!
We'd love to hear from you and what you thought of our Shortcrust Pastry recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
How to Make Shortcrust Pastry
How To Make A Quick Basic Pie Crust, Shortcrust Pastry. Sweet or savory. Suitable for freezing before or after baking.
Ingredients
- 8 oz or 225 g plain flour
- 5 oz or 150 g cold butter, cut into small cubes
- 4 Tablespoons Powdered Sugar, if making sweet pastry
- ½ Teaspoon Salt, if making savory pastry
- 1 large egg, beaten
- 2 tbsp cold water
Instructions
- Heat oven to 180 C, 375 F, Gas 5 (if the recipe requires BAKING BLIND the pastry)
- Mix sieved flour, and sugar or salt (if using) in a large bowl. Add cubes of butter.
- Rub in fat using the tips of your fingers until the mixture looks like fine breadcrumbs.
- Aerate the flour by lifting (with your fingertips) the mixture above the bowl and allowing to fall back through the fingers.
- Once the mixture resembles breadcrumbs, make a well in the middle and start by adding the beaten egg and 1 tablespoon of cold water.
- Using a metal round-bladed knife, stir the mixture and combine well before adding a further tablespoon of water.
- Once the mixture starts to go lumpy, use your hand to combine the mixture. Try not to handle the dough too much as it will lose its lightness and crumbliness once cooked.
- Keep combining with your hand, adding a tiny bit of water as you go if necessary. Don't worry at this stage if you think it's too dry. Your instinct is to add lots more water, but trust me, DON'T! The more you mix it, the dough will come together. Be patient!
- The ultimate goal is to have the mixture come together into a ball, your bowl should be completely cleaned from pastry, (i.e. it is not sticky and gluey), and the dough should be dry enough it doesn't stick to your hands, and quite stiff.
- Every brand of flour is different and absorbs liquid at different amounts, so it is difficult to be precise with how much water you will need so add a little at a time.
- Once your dough is ready you can place in the fridge for 20 minutes to rest, or just continue with your recipe for what you are cooking.
- Shape the dough into a ball, or whatever shape your dish is. Roll lightly and try not to 'overwork' or roll too much as this will damage the structure of the pastry and you will lose the 'shortness' or crumbliness, plus all that air you were so busy incorporating when you were rubbing in the fat! Roll out the pastry thinly, around ½ cm in thickness.
- To avoid too much rolling, handling and shaping, have your flan dish handy and place it on top of your pastry to check for size.
- Cooking times will vary depending on what you are using the pastry for. As a rough guide, 8-10 minutes for something small, 20-35 minutes for larger pies, or until the pastry takes on a nice golden brown color. Follow the instructions on the recipe you are making!
Recommended Products
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Silicone Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick
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Large Silicone Pastry Mat Non Stick Rolling Dough with Measurements-Non Slip,Reusable Large Silicone Baking Mat for Housewife(16" x 24")
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 446Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 99mgSodium: 446mgCarbohydrates: 45gFiber: 2gSugar: 9gProtein: 7g
Nutrition information isn’t always accurate
Delicious Sweet Recipes Using Pastry
Here's a selection of delicious sweet recipes using pastry
French Fruit Tart With Pastry Cream is a wonderful homemade sweet French pastry (Pâte Sablée) tart case, filled with silky smooth creme patissiere and then decorated with a variety of fresh fruits. A French patisserie classic dessert and a showstopper for parties!
Mini Almond Pastries.
These Mini Almond Pastries have a deliciously smooth, sweet, almond paste filling and are wrapped in crispy, light puff pastry. Quick and easy to make, and perfect for a tea time treat.
Easy Sesame Brown Sugar French Palmier Cookies, AKA Elephant Ears. These are a very easy to make crispy puff pastry cookie, filled with sesame seeds and brown sugar. Great for the holidays!
Blueberry Crescent Roll Cheesecake Bars. An incredibly easy recipe with cream cheese and blueberry filling sandwiched between layers of pastry.
How To Make French Pastry (Pâte Sablée), easy step by step guide on making this sweet, buttery crisp tart shell. A classic famous sweet pastry dough recipe
Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!
Cherry Crescent Roll Cheesecake Bars. A.K.A Sopapilla Cheesecake Bars. An incredibly quick, easy recipe with cream cheese and cherries sandwiched between layers of flaky buttery golden pastry. Popular cream cheese crescent roll dessert
Easy Vanilla Slices. Creamy custard sandwiched between sheets of crispy puff pastry make for a nice chilled treat perfect for any occasion.
Delicious Apple and Custard Strudel, serve warm on their own or add a blob of whipped cream!
Easy Apple Spiced Turnovers. Crispy puff pastry packed with apples coated in cinnamon. Delicious eaten warm or chilled with a blob of ice cream too! Easy recipe, budget friendly and freezable.
Almond Pastries. A very quick and easy recipe. Delicious almond filling wrapped in a buttery flaky pastry.
Easy Cherry Custard Pastries are perfect for serving at a tea party, or just to have for yourself! Easy to make and fun for kids to help too.
Mini Caramel Apple Pastries. Delightful mini pastries filled with caramel and apples and oh so easy to make!
Apple and Cranberry Crescent Roll Cream Cheese Bars. An incredibly easy recipe with fantastic flavors!
Strawberry Crescent Roll Cheesecake Bars. An incredibly easy and fuss free recipe with cream cheese and strawberry filling sandwiched between layers of pastry. This tastes amazing!
Ricky whale
says:Hi,
I’m sure I’ve seen a gluten free pastry on your site, but can’t seem to find it. Can you please send or am mistaken.
Loved your custard pie recipe.
Many thanks.
Ricky
Lovefoodies
says:Hi Ricky, so glad you enjoyed the custard tart recipe!
We haven’t got a GF pastry recipe but here’s one which is very good, https://www.serenabakessimplyfromscratch.com/2013/11/gluten-free-pie-crust-with-dairy-free.html
(Serena does a lot of GF recipes so you may find a few more to suit too!)
Janice
says:Does it make any difference if granulated sugar is used instead of powdered
Janice
says:Sorry, still want to know
Lovefoodies
says:Hi Janice, the granulated sugar doesn’t dissolve as quick because the grains are bigger but otherwise it is fine.
lyn
says:is this American measurements? just wondering about the tablespoon.Many thanks. Am in Australia, our tablespoon measure is 20ml and dessertspoon 10ml
Lovefoodies
says:Hi there, the tablespoons are UK measures
Kathleen
says:What is the brown stuff in the first picture?
Lovefoodies
says:Hi Kathleen, the brown stuff is brown sugar I added when I was making this pastry for a pecan pie! But you can use regular white sugar too. Hope that helps!
Erica
says:wow I had to stop and stare at your top photo – beautiful!
lovefoodies
says:Thank you very much Erica! I am honoured you like the photo, as your photos are so beautiful!
Jenny.U
says:Awesome post with great detail!
Susie Gall/Simply Sated
says:Terrific and informative post. Your pie is to die for – absolutely stunning!
lovefoodies
says:Thanks very much Susie! I’m glad you enjoyed reading!
jjinyancey
says:Is this also how you make the dough for scones? I would LOVE a good, chewy scones recipe!
lovefoodies
says:Hi! This recipe is for a pie, for scones, I have a recipe here, but it is not chewy at all! They are light and fluffy Classic English Scones, and I’m not sure where you could find a recipe to make them chewy unless you overworked the dough and made them that way, but then they wouldn’t be scones anymore! take a look here and see if it’s what you;re after! https://lovefoodies.com/classic-english-scones.html
Kal A
says:what is the oven setting for baking 8-10 mins?
lovefoodies
says:Hi Kal, I’ve based the cook times you refer to on the oven temp in Step 1 of the instructions, so it would be 180 C / 375 F. Be sure to keep an eye on your pastry. If you are making a pastry case that requires pre cooking, please take a look here at the ‘bake blind’ page for some good tips! Hope this helps. Happy Baking!
https://lovefoodies.com/how-to-bake-blind-pastry.html#.UiLqOjbI2So
Audra Bechard
says:I read it says I can freeze but do I freeze it after I bake it or freeze it as a lump of dough? Thanks!
lovefoodies
says:Hi Audra, with this pastry, you can freeze before or after. I have done both and the only disadvantage if you freeze after is that the nice pastry case could get damaged or knocked in the freezer, but taste and quality is no different. If I freeze the cooked cases I usually put them in a freezer drawer where I am not likely to be shoving other stuff in for fear of breaking them!
Sharron Parker Cartwright
says:I have used this method for years!
lovefoodies
says:Me too Sharron! It would be lovely if more people would stat making their own pastry! It’s so easy, cheaper and tastier that’s for sure!
Andrea Ring
says:Thank you for the pictures!!
lovefoodies
says:I’m glad it helps you Andrea! I learn better by pictures so figured may be others would too
Pamela Fraim
says:I am going to try this, I have never made a crust but you make it so easy to understand and your pictures are great, step by step :) thank you so much <3
lovefoodies
says:Hi Pamela, I’m glad you will try the pastry. Once you’ve made it, you will never go back to shop bought! Make a bit extra and store in the freezer! Always handy :)
Rita
says:Hi there, I doubled the recipe, but found it too dry…hard to form a ball, added a bit more water… have you tried to double… does it come out the same
lovefoodies
says:Hi Rita,
Yes, I have doubled the recipe many times (when I make two pies for example). As with any pastry when you use flour, there is no exact measure of water you should use, simply because flour brands vary, even each batch of flour can be very different in how much water they absorb. So my advice would be to use the amount of water in the recipe, then add extra in 1 tablespoon amounts, combining in between until it forma a ball. So long as you have all the other measures correct, in particular the butter, it will come to a ball. I suggest you start with a round bladed knife to combine everything, then when it looks lumpy, use your hand to gather the mixture together. If it still doesn’t form a ball then, add a little more water and so on, until a ball forms.
I hope this helps. I have used this recipe for many years, and I do know the water measure really can vary depending on the flour. Be patient, add a little water at a time and it will work for you!