How to Make Shortcrust Pastry

How to Make Shortcrust Pastry


Servings 1
Time Needed Prep
Ingredients 4
Difficulty Easy

Rating (click to rate)

3.0 based on 4 ratings.


  • 200 g Plain Flour
  • 1/4 tsp Salt
  • 100 g Butter
  • 2 tbsp Water ice cold

Nutrition Information

Qty per
6g serve
Qty per
Energy 0cal 0cal
Protein 0g 0g
Fat (total) 0g 0g
 - saturated 0g 0g
Carbohydrate 0g 0g
 - sugars 0g 0g
Dietary Fibre 0g 0g
Sodium 2359mg 38758mg

Nutritional information does not include the following ingredients: Water

Please Note - Nutritional information is provided as a guide only and may not be accurate.

How to Make Shortcrust Pastry

Making Shortcrust Pastry at home isn’t hard – and it tastes great.  If you have a food processor at home, you can make this recipe in bulk and freeze it so you can grab it out whenever you need it!


  1. Place the flour and salt in a food processor.

  2. Add the butter and process for 10 seconds or until the mixture looks like breadcrumbs.

  3. Transfer the mix to a bowl and add the iced water little by little mixing with a blunt edged knife until the dough just comes together (don't over process).

  4. Lightly knead the dough into a smooth ball.

  5. Cover in plastic wrap and refrigerate for 30 minutes to rest - then roll out and use as required.

  6. Roll out pastry to fit your pie dish and lay it down carefully and trim as required.

  7. Grab a piece of baking paper and totally cover the pastry, getting right down into the corners.

  8. Fill the pie dish with uncooked rice and bake for about 20 minutes at 180 degrees.

  9. Take pastry out of the oven and remove the rice and baking paper, brush some egg yolk on the pastry to give it a lovely finish and pop back in to finish browning - about 5 minutes.

  10. Store the rice for use next time (don't eat it).

Recipe Hints and Tips:

  • Shortcrust Pastry  is suitable to freeze for up to two months.

Untitled 1 4 | Stay at Home

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

Ask a Question

Close sidebar