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Shortcrust Pastry

Updated: Apr 2

Here is a simple, buttery shortcrust pastry recipe that is perfect for any sweet or savoury pie. Shortcrust pastry is easy to make and can be prepared either by hand or with a food processor.


3 1/3 Cup unbleached flour

1/2 Teaspoon sea salt

1 Cup + 1 Tablespoon of Unsalted butter - cold, just 20 minutes out of the fridge

2 Egg Yolks

6 - 8 Tablespoons of ice cold water, put a few ice cubes in a cup of water


In a mixing bowl, whisk together the flour and sea salt

Cut the cold butter into small cubes and arrange them over the flour mixture

With your hands or a large fork work the butter into the flour until the mixture feels like coarse meal

Add the egg yolks and 6 tablespoons of the cold water until the dough begins to come together

Turn the pastry out onto a work surface and knead it gently until it comes together into a ball

If you need to add more water, add the other 1-2 tablespoons of water

Wrap this kneaded dough in plastic and refrigerate 30 minutes before using

*This will keep up to four days in the fridge. You may freeze it for up to 3 months

Thaw overnight before use

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