Quick, Easy, Shortcrust Pastry Recipe

Quick, Easy, Shortcrust Pastry Recipe



  • 200g / 7 oz plain flour or all purpose flour (see tip below)
  • Pinch of salt
  • 110g / 4 oz butter, cubed or an equal mix of butter and lard
  • 2-3 tbsp very cold water

Directions for the Quick, Easy, Shortcrust Pastry Recipe


  • Place the flour, butter and salt into a large clean bowl.
  • Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
  • Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
  • Wrap the dough in clingfilm / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

Shortcrust Pastry Recipe – Using a Food Processor

If you have a food processor it can speed up the the making of the pastry and I prefer to use a processor as by using the pulse setting you will avoid over handling of the mixture which can result in hard, dry pastry – a common fault in pastry making.

  • Place the the flour, butter and salt into the bowl of the processor.
  • Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid over mixing if you can,
  • Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball.
  • Wrap the pastry in Clingfilm / plastic wrap and chill as above in the hand-made method.