By the end of this post, not only will you love this easy shortcrust pastry recipe but you will have mastered making it like a total baking pro! It can seem tricky at times but if you let me show you how to make shortcrust pastry (the easy way!) I promise you won’t ever be intimidated by it again. Read on for all my helpful tips and tricks!
When you feel confident making shortcrust pastry, baking epic desserts like butterscotch tart and cornflake tart will become second nature too. That’s what this super easy shortcrust pastry recipe will do for you – give you confidence!
I was just like you before creating this recipe. I’ve had many failed attempts over the years, plenty of soggy bottoms and lots of very unsatisfactory results. In all honesty, it made me not want to bake it anymore so I used shop bought instead. (Which generally tastes rubbish and costs more!)
This shortcrust pastry recipe changed all that! It’s such a simple method using simple ingredients that make a very robust and easy to use pastry. Trust me, you’re going to fall in love with it!
So if you’re ready to up your pastry game and never buy one from the supermarket again, keep reading!
I admit, there are literally thousands of shortcrust pastry recipes out there. So what makes this one special? I’ll tell you…
I really do implore you to try it. It’s game changing, I promise!
Yes you can! If you flatten it, wrap it tightly in clingfilm and place it into a freezer bag, you can freeze it for up to 1 month. Just remember to thoroughly defrost it in the fridge before using. (This could take up to 10 hours or so.)
And that’s it! Yes I know, it almost sounds a little too simple. Believe me, it really is a simple recipe, but I agree, there are a few things you need to know about pastry first. Check out the golden rules below…
Shortcrust pastry is simple to make and requires only 4 ingredients. But if you’re going to make beautiful golden flaky pastry without a soggy bottom in sight – there are a few golden rules you need to know.
Here’s everything you need to know about the ingredients needed to make shortcrust pastry.
Even though shortcrust pastry appears easy enough to make, we all know that there are many ways for it to go wrong. Here’s a few top tips to help you avoid any pitfalls along the way.
Honestly, the possibilities are endless! Here are a few tasty ideas for you though…
Here is what you will need to make 410g (14.5oz).
(For a printer friendly version, see the recipe card at the end of this post)
*While not technically ‘essential’, a pastry blender makes quick work of pastry and avoids your warm hands touching the cold butter. In other words, it makes making good pastry a lot easier!
To make your shortcrust pastry, first add the plain/all purpose flour (210g | 1 + 2/3 Cup) and salt (1/2 tsp) into a large bowl and mix briefly.
Then cube up the unsalted butter (113g | 1 Stick or 1/2 Cup) and add it to the bowl. Make sure it’s cold!
Now there’s two ways of doing the next step. Either you can rub the butter and flour between your forefingers and thumbs until the mixture looks like fine breadcrumbs OR you can use a pastry blender to achieve the same thing in a quicker time without your fingers aching. (I highly recommend the second option but the traditional way will work fine too.)
Next, run the cold tap until the water is as cold as possible, then add 4 tbsp to your pastry. Give it a quick mix then use your judgement to decide whether it needs another 1 – 2 tbsp of water. The dough should come together into a ball but it shouldn’t be sticky.
Remember, you can always add more but you can’t take it out. So add the water 1 tbsp at a time.
Finally, tip the dough out onto some clingfilm, flatten into a disc, wrap tightly and chill for 1 hour.
At this point you can now use the shortcrust pastry however your recipe states.
You need the right equipment! Check out my favourite Products That Make Baking Easier!
*While not ‘essential’, a pastry blender makes quick work of pastry and avoids your warm hands touching the cold butter. In other words, it makes making good pastry a lot easier!
See the main recipe post for lots of helpful top tips.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Julia’s Simply Southern Meal Plan Monday #221