How to Make Sweet Shortcrust PastrySweet and Short Pastry for Pies

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  • How to Make Sweet Shortcrust Pastry

This delicious shortcrust pastry is perfect for sweet pie desserts like Lemon Tart, Pecan Pie and Strawberry Chiffon Pie.  It is light, crumbly and buttery! Here’s how to make a beautiful sweet shortcrust pastry.

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  • 150 grams Plain Flour
  • 1/2 Salt
  • 4 tbsp Caster Sugar
  • 60 grams Butter
  • 2 Egg Yolks
  • 1/2 tsp Vanilla Extract


  1. Sift the flour and salt together.
  2. Add the sugar and rub in the butter with your fingers until the mixture resembled breadcrumbs (or pop into the food processor).
  3. Add the egg yolks and vanilla and work into a dough. Knead pastry until smooth.
  4. Roll out the dough between two sheets of baking paper until you have the required thickness and line a greased pie dish.
  5. Cover with plastic wrap and place in the fridge for at least 30 minutes. Meanwhile, preheat the oven to 190 degrees.
  6. Remove the pastry from the fridge and take away the plastic wrap.
  7. Place a sheet of baking paper over the pastry and fill with baking beads or dry rice to blind bake.
  8. Bake for 10 minutes, then remove the filling and bake a further 5 minutes or until the pastry is golden.
  9. Allow to cool completely before filling with required pie filling.


Recipe Hints and Tips:

  • Sweet Flan Pastry is perfect made in the food processor - so if you have one - use it for this recipe.
  • This recipe makes one pie dish or 12 small tartlets shells
  • Uncooked pastry can be double wrapped in plastic wrap and frozen for up to a month.

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