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How to make shortcrust pastry.
Shortcrust pastry is the most widely used type of pastry. It is perfect for sweet or savoury pies, tarts and quiches. When cooked it has a light and crumbly texture that melts in the mouth. Many people will eat a slice of hot apple pie, just for the taste of the pastry.
Shortcrust pastry is made with twice the amount of flour to fat and the texture of the pastry largely depends on which type of fat is used and how it is integrated into the flour.
A good pastry requires very little handling indeed, which sometimes can be quite tricky. Below is some helpful information about the ingredients and techniques used to make a "perfect" shortcrust pastry, followed by a simple recipe.
Shortcrust pastry is made with twice the amount of flour to fat and the texture of the pastry largely depends on which type of fat is used and how it is integrated into the flour.
A good pastry requires very little handling indeed, which sometimes can be quite tricky. Below is some helpful information about the ingredients and techniques used to make a "perfect" shortcrust pastry, followed by a simple recipe.
Our recipes with shortcrust pastry
Apple Pie
Includes a recipe for a two-crust pie made with sweetcrust pastry and one for the classic apple pie.
Includes a recipe for a two-crust pie made with sweetcrust pastry and one for the classic apple pie.
Bakewell Tart
A classic pudding made filled with jam, almond sponge and topped with flaked almonds.
A classic pudding made filled with jam, almond sponge and topped with flaked almonds.
Banana Cream Pie
Information on banana cream pie plus three delicious variations on the traditional recipe.
Information on banana cream pie plus three delicious variations on the traditional recipe.
Banoffee Pie
Two easy to follow recipes for this extremely popular sweet British dessert made with bananas and cream.
Two easy to follow recipes for this extremely popular sweet British dessert made with bananas and cream.
Blackberry Pie
Four great recipes including blackberry cream pie and the traditional blackberry pie.
Four great recipes including blackberry cream pie and the traditional blackberry pie.
Blueberry Pie
Three great recipes for a delicious blueberry pie including a two-crust pie variation.
Three great recipes for a delicious blueberry pie including a two-crust pie variation.
Cherry Pie
Three varied recipes for this delicious fruit pie including a tasty lattice top cherry pie.
Three varied recipes for this delicious fruit pie including a tasty lattice top cherry pie.
Chicken Pie
Two recipes for a savoury chicken pie including a traditional single crust pie filled with chicken pieces.
Two recipes for a savoury chicken pie including a traditional single crust pie filled with chicken pieces.
Chicken and Mushroom Pie
Recipe for a homemade chicken and mushroom pie made with delicious shortcrust pastry.
Recipe for a homemade chicken and mushroom pie made with delicious shortcrust pastry.
Cornish Pasties
How to make Cornish pasties, includes an easy-to-make traditional recipe plus a tasty variation with thyme.
How to make Cornish pasties, includes an easy-to-make traditional recipe plus a tasty variation with thyme.
Key Lime Pie
Two recipes for Key lime pie, one with a shortcrust pastry shell and the other with a biscuit crumb base.
Two recipes for Key lime pie, one with a shortcrust pastry shell and the other with a biscuit crumb base.
Lemon Meringue Pie
A classic dessert made with a shortcrust pastry shell and a lemon filling topped off with crisp meringue.
A classic dessert made with a shortcrust pastry shell and a lemon filling topped off with crisp meringue.
Mince Pies
Includes a classic recipe for mince pies plus two recipes for homemade mincemeat filling.
Includes a classic recipe for mince pies plus two recipes for homemade mincemeat filling.
Mississippi Mud Pie
Three varied recipes for this rich chocolate dessert using a shortcrust pastry or biscuit base.
Three varied recipes for this rich chocolate dessert using a shortcrust pastry or biscuit base.
Peach Pie
Traditional peach pie made from shortcrust pastry with a delicious fresh peach filling.
Traditional peach pie made from shortcrust pastry with a delicious fresh peach filling.
Pecan Pie
Three tasty variations of this south eastern US classic each made with shortcrust pastry.
Three tasty variations of this south eastern US classic each made with shortcrust pastry.
Pork Pie
How to make pork pies with details on how to make hot-water crust pastry plus a jellied stock from scratch.
How to make pork pies with details on how to make hot-water crust pastry plus a jellied stock from scratch.
Pumpkin Pie
Two traditional recipes for pumpkin pie plus details on how to prepare the pumpkin before use.
Two traditional recipes for pumpkin pie plus details on how to prepare the pumpkin before use.
Quiche
Two traditional recipes including quiche Lorraine and a Mediterranean vegetable quiche.
Two traditional recipes including quiche Lorraine and a Mediterranean vegetable quiche.
Rhubarb Pie
Rhubarb Pie including three pie recipes made with rhubarb and a selection of other fresh fruits.
Rhubarb Pie including three pie recipes made with rhubarb and a selection of other fresh fruits.
Sausage Rolls
Three great recipes for sausage rolls which can be made with shortcrust or puff pastry.
Three great recipes for sausage rolls which can be made with shortcrust or puff pastry.
Steak Pie
Information on steak pie including traditional ingredients plus three delicious recipes.
Information on steak pie including traditional ingredients plus three delicious recipes.
Steak and Kidney Pie
Information and recipes for the British classic steak and kidney pie using braising beef or rump steak.
Information and recipes for the British classic steak and kidney pie using braising beef or rump steak.
Strawberry Pie
Three strawberry pie recipes, each made with a shortcrust pastry shell and a delectable filling.
Three strawberry pie recipes, each made with a shortcrust pastry shell and a delectable filling.
Sweet Potato Pie
Two classic recipes for sweet potato pie made with shortcrust pastry, sweet potatoes, milk and spices.
Two classic recipes for sweet potato pie made with shortcrust pastry, sweet potatoes, milk and spices.
Flour
The first item you will need to make a shortcrust pastry is flour.
This flour will always be a soft plain flour ideal for cakes and pastries, rather than the stronger type of flour used to make bread.
Do not use really old flour; the best results are obtained with a fairly fresh batch of plain flour.
Although shortcrust pastry does not rise during baking, it is imperative that lots of air is incorporated into the pastry dough, so that the pastry is kept light.
One of the most important factors is to keep all ingredients as cold as possible, therefore if you live in a particularly warm country or are working in a warm kitchen, it may be an idea to place the flour and bowl in the refrigerator for 10 - 15 minutes before starting.
To make the pastry, start of by sifting the flour and a pinch of salt into a large bowl. Hold the sieve as high as possible over the bowl when sifting the flour, to incorporate as much air as you can.
This flour will always be a soft plain flour ideal for cakes and pastries, rather than the stronger type of flour used to make bread.
Do not use really old flour; the best results are obtained with a fairly fresh batch of plain flour.
Although shortcrust pastry does not rise during baking, it is imperative that lots of air is incorporated into the pastry dough, so that the pastry is kept light.
One of the most important factors is to keep all ingredients as cold as possible, therefore if you live in a particularly warm country or are working in a warm kitchen, it may be an idea to place the flour and bowl in the refrigerator for 10 - 15 minutes before starting.
To make the pastry, start of by sifting the flour and a pinch of salt into a large bowl. Hold the sieve as high as possible over the bowl when sifting the flour, to incorporate as much air as you can.
Shortening (fat)
Usually an equal amount of butter and lard is used to make shortcrust pastry. The butter gives the pastry a deliciously rich flavour, whilst the lard is used for optimum texture. The amount of fat should be half that of the flour.
Whichever type of fat you use, it should be cold, but not too cold so that it is impossible to rub into the flour. On the other hand, if the fat is too soft and warm, it will begin to melt and become oily, which will result in a pastry that does not stay intact when it is being rolled out. The fat may become warm from taking too long to rub it into the flour, which could also happen if the fat is too cold. For the best pastry results, you have to work quickly and therefore the temperature of the fat must be taken into consideration.
The second stage of pastry making is to add the fat to the flour and salt. For shortcrust pastry particularly, the fat must be cut into small pieces and added to the flour.
Then, using a knife or even better, a pastry blender (see introduction to pastry), cut the fat into even smaller pieces with the flour until the mixture looks fairly even and all the fat has been coated. Finish off by quickly and lightly rubbing the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs, lifting the mixture as high as possible and letting it fall into the bowl, to incorporate even more air. If the mixture starts to warm up or the fat becomes oily, place it in the fridge for the necessary amount of time to cool the ingredients down a bit.
Whichever type of fat you use, it should be cold, but not too cold so that it is impossible to rub into the flour. On the other hand, if the fat is too soft and warm, it will begin to melt and become oily, which will result in a pastry that does not stay intact when it is being rolled out. The fat may become warm from taking too long to rub it into the flour, which could also happen if the fat is too cold. For the best pastry results, you have to work quickly and therefore the temperature of the fat must be taken into consideration.
The second stage of pastry making is to add the fat to the flour and salt. For shortcrust pastry particularly, the fat must be cut into small pieces and added to the flour.
Then, using a knife or even better, a pastry blender (see introduction to pastry), cut the fat into even smaller pieces with the flour until the mixture looks fairly even and all the fat has been coated. Finish off by quickly and lightly rubbing the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs, lifting the mixture as high as possible and letting it fall into the bowl, to incorporate even more air. If the mixture starts to warm up or the fat becomes oily, place it in the fridge for the necessary amount of time to cool the ingredients down a bit.
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Adding the liquid
For shortcrust pastry you will always be required to use water rather than any other type of liquid. Ensure that the water is chilled beforehand and remember that only a small amount of water, a few tablespoons, is required.
Once your flour and fat mixture resembles breadcrumbs, begin by evenly sprinkling one or two tablespoons of water over the flour mixture. If a mistake is made and too much water is added, this will turn the pastry into a sticky mess, making it almost impossible to roll out. However, if not enough water is added, the baked pastry will crumble and fall to pieces.
Once the liquid has been added, the mixture needs to be brought together to form a dough. The best method is by using a knife rather than your fingers to start with, as the pastry should be handled very little.
Work the knife using cutting and stirring motions, and the mixture should start to come together.
Finish off by pressing the ingredients together with your fingers, adding more water if necessary, until the bowl has been completely cleaned and a nice and smooth ball of dough has been formed.
Once your flour and fat mixture resembles breadcrumbs, begin by evenly sprinkling one or two tablespoons of water over the flour mixture. If a mistake is made and too much water is added, this will turn the pastry into a sticky mess, making it almost impossible to roll out. However, if not enough water is added, the baked pastry will crumble and fall to pieces.
Once the liquid has been added, the mixture needs to be brought together to form a dough. The best method is by using a knife rather than your fingers to start with, as the pastry should be handled very little.
Work the knife using cutting and stirring motions, and the mixture should start to come together.
Finish off by pressing the ingredients together with your fingers, adding more water if necessary, until the bowl has been completely cleaned and a nice and smooth ball of dough has been formed.
Resting the pastry
It is really important to give the pastry a rest before rolling it out, so that the gluten in the flour has enough time to react with the water and gain elasticity, which will make rolling the pastry out that much easier.
Wrap the pastry dough ball in cling film and place it in the refrigerator for a minimum of 30 minutes.
If you are not going to use the pastry immediately, it can be stored in the fridge for up to 3 days.
Wrap the pastry dough ball in cling film and place it in the refrigerator for a minimum of 30 minutes.
If you are not going to use the pastry immediately, it can be stored in the fridge for up to 3 days.
Rolling the pastry
When you remove the pastry from the refrigerator, let it stand for a while to bring it back up to room temperature before rolling, so that it softens up and is more manageable.
Make sure that the surface on which you are going to roll out the pastry dough is clean and dry. Lightly dust the surface with flour and do the same with the rolling pin.
Roll the pastry out to the desired thickness and shape for the recipe that you are following.
Make sure that the surface on which you are going to roll out the pastry dough is clean and dry. Lightly dust the surface with flour and do the same with the rolling pin.
Roll the pastry out to the desired thickness and shape for the recipe that you are following.
Shortcrust pastry recipe
Recipe description
Suitable for a 9 inch (23cm) pastry case.Fatal error: Uncaught TypeError: extract(): Argument #1 ($array) must be of type array, bool given in /var/www/vhosts/helpwithcooking.com/httpdocs/inc/recipe-display.php:186 Stack trace: #0 /var/www/vhosts/helpwithcooking.com/httpdocs/inc/recipe-display.php(186): extract() #1 /var/www/vhosts/helpwithcooking.com/httpdocs/pastry-guide/shortcrust-pastry.html(431): require('...') #2 {main} thrown in /var/www/vhosts/helpwithcooking.com/httpdocs/inc/recipe-display.php on line 186