Shortcrust Pastry

The recipe, step by step

Homemade shortcrust pastry is one of those basic recipes that is well worth having in your kitchen repertoire. It is crisp, buttery and incredibly versatile, making it ideal for savoury pies, tarts, quiches and galettes.

You only need a handful of simple ingredients: flour, butter, fine sea salt, cold water and, if you choose to use it, egg. Unlike puff or flaky pastry, there are no laminated layers to create. Instead, the secret to good shortcrust is to keep everything cool and handle the dough as little as possible.

Resting is equally important. I chill the pastry once the dough has been made and then again after it has been rolled and placed in the tart or pie tin. This allows the dough to relax, making it easier to work with and helping to reduce shrinkage during baking.

The egg is completely optional. It adds a little richness and elasticity, but I often leave it out when making something like my Asparagus and Leek Quiche, as the filling already contains plenty of egg.

This recipe makes approximately 400 g of shortcrust pastry, enough to line a 25 cm / 10-inch flan tin or around eight 10 cm / 4-inch tartlet tins.

Recipe Highlights

• Ease: Quick and straightforward to make, particularly when prepared ahead.
• Taste: Rich, buttery and savoury.
• Texture: Crisp and tender with a delicate, crumbly bite.
• Great for: Savoury pies, quiches, tarts and galettes.
• Free from: Nut-free.
• Quantity: Approximately 400 g pastry.
• Preparation: 10 minutes.
• Chilling: 40 minutes.
• Total: 50 minutes.

Why You’ll Love This Shortcrust Pastry

This is a useful foundation recipe because once you know how to make it, you can use it for an enormous variety of savoury bakes.

There is no complicated technique involved. The butter is simply rubbed into the flour until it resembles fine breadcrumbs, then just enough liquid is added to bring everything together.

The most important part is actually knowing when to stop. Shortcrust pastry benefits from a light touch; the less it is handled once the liquid has been added, the more tender the finished pastry will be.

You can also make the dough well ahead of time, which is particularly useful when preparing a tart or quiche for entertaining.

Ingredients and Substitutions

• Plain flour: Use 250 g plain or all-purpose flour. It provides enough structure for the pastry while still producing a tender crust.
• Butter: Use 125 g cold butter, diced. Keep it chilled until you are ready to start so it does not soften too much while being rubbed into the flour.
• Fine sea salt: Use ½ teaspoon fine sea salt to season the pastry and bring out the buttery flavour.
• Egg or egg yolks: Use 1 medium egg or 2 egg yolks, if using. Egg adds richness and a little extra elasticity, but it is entirely optional.
• Cold water: Use approximately 2–3 tablespoons / 40 ml cold water, adding only as much as you need to bring the pastry together. If you leave out the egg, you may need a little more water.

How to Make Shortcrust Pastry

Make the Pastry

1. Combine the flour and salt: Sift the 250 g plain flour and ½ teaspoon fine sea salt into a large mixing bowl.

2. Rub in the butter: Add the 125 g cold diced butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Work lightly and avoid handling the butter for longer than necessary so the mixture stays cool.

3. Add the egg: Add 1 medium egg or 2 egg yolks, if using.

4. Add the water: Gradually add enough cold water to bring the mixture together into a soft dough. Start with a small amount rather than pouring it all in at once.

5. Bring the dough together: Knead the dough only 2–3 times with the palm of your hand until it forms a ball. If it still feels too dry to come together, add another tablespoon of cold water.

Chill the Pastry

6. Shape the dough: Flatten the pastry into a disc rather than leaving it as a thick ball. This helps it chill evenly and makes it easier to roll later.

7. Wrap and chill: Wrap the dough in greaseproof paper or cling film and refrigerate for at least 30 minutes before rolling.

The pastry is then ready to roll and use in your chosen tart, pie or quiche recipe.

Nigel’s Recipe Tips

Keep Everything Cool

The golden rule of shortcrust pastry is to keep the ingredients, equipment and your hands as cool as possible.

Have everything weighed and ready before you start so the butter spends as little time as possible at room temperature.

Don’t Overwork the Dough

Once the water has been added, bring the mixture together with as little handling as possible.

Overworking develops more gluten and warms the butter, both of which can make the pastry tougher and more prone to shrinking.

Add the Water Gradually

The precise amount of water you need can vary slightly.

Add it a little at a time and stop as soon as the dough holds together. The pastry should not feel wet or sticky.

Rest the Pastry

Don’t skip the chilling time.

Resting gives the dough time to relax, which makes it easier to roll and helps reduce shrinkage during baking.

For best results, chill it once after making the dough and again after you have rolled it out and placed it in your tart or pie tin.

Use as Little Flour as Possible When Rolling

Lightly flour the work surface and rolling pin to prevent sticking, but avoid adding unnecessary flour to the dough.

Too much additional flour can make the finished pastry heavier and drier.

Get a Crisp Pastry Base

When baking a tart or quiche, place a heavy baking tray in the oven while it preheats.

Set the tart or pie tin directly onto the hot tray when baking. The immediate heat underneath helps the pastry base cook more effectively and become crisp.

Variations

Butter and Lard Shortcrust

For a slightly different texture, replace half of the butter with lard. Use a 50:50 combination of butter and lard. The lard gives the pastry a particularly tender texture, while the butter retains the richer flavour.

Pâte Brisée

For a richer French-style pastry, increase the butter from 125 g to 160 g. Because of the higher butter content, you may need less water. Add the water gradually and stop as soon as the dough comes together.

Herb Shortcrust Pastry

Add dried herbs to the flour before rubbing in the butter. Thyme and rosemary both work particularly well in pastry intended for savoury tarts and quiches.

Frequently Asked Questions

Do I Have to Put Egg in Shortcrust Pastry?

No. The egg is optional. It adds richness and a little elasticity, but the pastry can be made successfully without it. You may simply need slightly more cold water to bring the flour and butter mixture together.

Can I Use Two Egg Yolks Instead of a Whole Egg?

Yes. Use 1 medium whole egg or 2 egg yolks. Egg yolks produce a particularly rich pastry because they contain more fat and less water than a whole egg.

Why Does Shortcrust Pastry Need to Rest?

Resting allows the dough to relax after it has been mixed and handled. This makes it easier to roll and helps reduce the amount the pastry shrinks while baking.

Why Is My Shortcrust Pastry Tough?

The dough may have been overworked, too much additional flour may have been incorporated while rolling, or the butter and dough may have become too warm.

Handle the pastry lightly and keep it cool throughout preparation.

Why Is My Pastry Shrinking?

Pastry is more likely to shrink when the dough has been worked too much or has not been given enough time to rest. Chill it after making the dough and, where your finished recipe allows, rest it again after lining the tin.

Can I Make Shortcrust Pastry Ahead?

Yes. The dough can be prepared ahead and stored well wrapped in the refrigerator.

How Much Pastry Does This Recipe Make?

The recipe makes approximately 400 g, enough for a 25 cm / 10-inch flan tin or around eight 10 cm / 4-inch tartlet tins.

Tools You’ll Need

• Large mixing bowl
• Measuring spoons
• Digital kitchen scales
• Rolling pin
• Cling film or greaseproof paper

Storage and Freezing

Storing

Wrap the shortcrust pastry well to prevent it drying out or absorbing other flavours from the fridge.

Keep refrigerated for up to 5 days.

Freezing

Wrap the prepared dough securely in cling film and freeze for up to 2 months.

Defrost it in the refrigerator before rolling and using.

Nutrition

Serving: 100 g shortcrust pastry.

Calories: 451.49 kcal · 23% DV
Total Fat: 25.96 g · 37% DV
Carbohydrates: 47.71 g · 18% DV
Sugars: 0.19 g · 0% DV
Protein: 6.72 g · 13% DV
Sodium: 212.86 mg · 11% DV
Fibre: 1.69 g · 6% DV

% Daily Values are based on a 2,000-calorie diet.

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

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