Basic Shortcrust Pastry
Basic Shortcrust Pastry is so versatile and so easy to make that it really is the cornerstone of baking! Whether you want to make savoury tarts or fruity pies you will want to master this pastry recipe.
Mastering this very easy recipe will set you on the road to creating all kinds of wonderful baked goods. If you use a food processor, this literally takes only a couple of minutes to mix together and it turns out perfectly every time. You can even add zest to the pastry dough for an added kick.
This basic short crust pastry recipe is one I have used in the UK for decades [and the ratios are the same as the Mary Berry recipe]. In this recipe the egg yolk is optional, and would replace the water in some recipes that require a flakier crust. Living in France, I’ve found the gluten content of the flour is markedly different than the UK, so I need to add the yolk and the water. Hence, you’ll notice I mention T45 flour. This refers to the classification of the flour. There are literally hundreds of different style flours that are milled differently to create varying weights and texture. With this basic shortcut pastry, you want to use a lighter, fluffier flour for a lighter, flakier pastry dough – in the UK, I always used basic Sainsbury flour, 
and the recipe below works beautifully with just the flour, butter, pinch of salt and water. It is also important to use a good quality butter; I know people who use margarine, but that should not be an option. Basic Shortcrust Pastry requires the fat in butter to create a flaky crust. The less fat the pastry dough contains, the tougher it will be. If you are using your hands to mix the ingredients, make sure your hands are not too hot- hot butter will create a sticky mess and does not bode well for a rich pastry dough.
If you’re reading this from the US, the ratios are different; I found 3 very reputable food sites, and each one shows different ratios [the flour, butter, water ratio] – The Spruce Eats recipe is almost identical, and they use All-Purpose Flour. Martha Stewart has an easy pie crust recipe, and the ratios aren’t that dissimilar.. Since I don’t have access to flour milled in America, I cannot test these recipes.
Also, don’t be tempted to over-knead this- you literally just want to knead it enough to pull it together if you are working by hand. Using a food processor should mix the shortcrust pastry thoroughly and won’t require kneading.
I find that shaping the mixture into a flat disc shape before chilling, helps to roll out the dough nicely after it has rested.
There are other pastry recipes for different applications but this Basic Shortcrust Pastry recipe is possibly the best place to start.
Basic Shortcrust Pastry
Equipment
- 1 Food processor Optional
- Rolling Pin
- Electronic digital scales
Ingredients
- 225 grams Plain Flour [ 8 ounces] T45 OR Basic Flour in the UK
- 100 grams Cold Butter, diced [ 3 1/2 ounces]
- Egg yolk Optional- see the write up above for details
- 45 ml Water [Note 1] - 3 Tablespoons Keep this ready on the side
- Pinch of Salt Optional
Instructions
- Gather and weigh your ingredients
- Sift the flour into a large bowl OR the bowl of a food processor
- Add the butter and rub in with your fingers until mixture resembles fine breadcrumbs.. OR into the bowl of the food processor and pulse until incorporated and the mix looks like breadcrumbs.
- Stir in the pinch of salt, egg yolk, then slowly add the water and mix until a firm consistency [you may not need to use all the water]
- Knead the dough briefly and gently on a floured surface [do not overdo this]
- Wrap in clingfilm and put in the fridge for 30 minutes or overnight
- Remove from the fridge at least 10 minutes before you start working. Sprinkle some flour on your work surface and roll out the dough to whatever size you require and follow the recipe for filling your tart or pie.
