Shortcrust pastry is made up of flour, butter and water that binds it all together.
The perfect pastry is soft and ‘short’, or crumbly.
To get the best results, make sure all your ingredients are cold before you begin and don’t over handle the dough. This will help keep your pastry light and crumbly.
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 cup cold butter cut into cubes
- 3 – 4 tablespoon iced water
How to make Short Crust Pastry
Check out our easy step by step video
Step by Step Instructions
Either in a food processer or rubbing in by hand, process the butter, salt, and flour until it resembles fine crumbs
Add about 3 tablespoons water and mix just until the dough holds together when pinched
Turn the dough onto your work surface and make it into a ball
Gently flatten the ball into a disk, cover with plastic wrap, and refrigerate for about one hour or until firm
Once the pastry has chilled, flour your work surface and roll out until the dough as needed
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How to Make Short Crust Pastry
- 1 1/3 cups flour
- ½ teaspoon salt
- ½ cup butter
- 3 tablespoons iced water
- Either in a food processer or rubbing in by hand, process the butter, salt and flour until it resembles fine crumbs
- Add about 3 tablespoons water and mix just until the dough holds together when pinched
- Turn the dough onto your work surface and make it into a ball
- Gently flatten the ball into a disk, cover with plastic wrap, and refrigerate for about one hour or until firm
- Roll out as needed
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.