Shortcrust Pastry

Estimated nutrition per serve: 230 kcal · 4g protein · 24g carbohydrate · 14g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

02Method

Put the flour and salt in a bowl or food processor. Rub in the cold butter with your fingertips, or pulse, until the mixture looks like breadcrumbs.
Add the egg yolk and 2 tablespoons of the water. Mix with a knife or pulse until it just comes together, adding more water a teaspoon at a time if it is dry.
Tip onto the bench and gather into a ball. Do not knead. Flatten into a disc, wrap and chill for at least 30 minutes.
Roll out on a lightly floured bench to 3mm thick and use as your recipe directs.

03Notes & substitutions

For a sweet pastry, add 2 tablespoons of icing sugar to the flour.
To blind bake: line a tin, chill 20 minutes, cover with baking paper and pie weights, bake at 190C for 15 minutes, remove the weights and bake 5-10 more.
Double the quantities for a pie with a base and a lid.
Wrapped pastry keeps in the fridge for 2 days.
Use a mix of butter and lard for a flakier pastry.

04Common mistakes

Using warm butter — the pastry goes greasy and tough; keep everything cold.
Overworking the dough — it develops gluten, so the pastry shrinks and toughens; handle it as little as possible.
Adding too much water — wet pastry shrinks and is hard to roll.
Skipping the chill — resting relaxes the gluten and firms the butter.

05Storage & leftovers

Fridge

Raw dough keeps up to 2 days wrapped.

Freezer

Raw dough freezes for up to 3 months. Thaw overnight in the fridge.

Baked shells

Blind-baked cases keep for 2 days in an airtight container.

More About This Recipe

06Ingredient notes

Plain flour. Gives a tender, crumbly pastry; do not use bread flour

Cold butter. Melts in the oven to make tiny pockets and a crumbly texture

Egg yolk. Adds richness and colour and helps bind the dough

Ice-cold water. Binds without melting the butter

07Troubleshooting

Pastry is tough. It was overworked or had too much water.
Pastry shrinks. Rest it well before baking and do not stretch it into the tin.
Pastry is crumbly and cracks. It needs a little more water; patch it with scraps.
Base is soggy. Blind bake the case before filling.

Frequently Asked Questions

Can I use a food processor?

Yes - pulse in short bursts and stop as soon as it comes together.

Can I make it gluten free?

Yes - use a gluten-free plain flour blend and add a little extra water.

Do I have to chill the dough?

Yes - it makes it easier to roll and stops it shrinking.

How much does this make?

Enough for a 23cm tart or a pie base; double it for a pie with a lid.