Shortcrust Pastry

Shortcrust Pastry Recipe

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The first type of pastry I learned how to make was flaky pastry. Once I became good at it, I decided to learn how to make other types of pastries. My confidence had grown and there was no stopping me! It is important to keep the pastry cool because if the butter is heated too much, you will end up with a crumbly dough that is hard to roll.

Shortcrust Pastry

Difficulty:IntermediatePrep time: 15 minutesCook time: 20 minutesRest time:1 hour Total time:1 hour 40 minutesYields:2 flan cases



  1. Sift the flour and salt together. Cut the butter into small pieces and rub into the flour with your fingertips until the mixture resembles breadcrumbs.
  2. Mix the water and lemon juice into the dry ingredients to make a stiff dough. Knead well.
  3. Cover with plastic wrap and refrigerate for 1 hour. Roll out the dough on a floured surface to a thickness of 3mm.
  4. Bake in a preheated oven at 390°F/200°C for 20 – 25 minutes or until golden brown.


  • Use cold butter for best results.
  • Avoid using too much liquid, which will make the pastry sticky, resulting in a dry crust. The pastry should just be moistened.
  • Ideal to use for savory dishes, especially for pies.

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