Name: How to make shortcrust pastry recipe
Prep time: 10 min
Yield: Serves: 8
Ingredients: 250g plain flour; pinch of salt; 60g butter; 60g lard

Nutrition Per Portion

RDA

Calories

216 Kcal

11%

Fat

11.9 g

17%

Saturated Fat

3.9 g

20%

Carbohydrates

23.1 g

By Samuel Goldsmith

published 16 April 2021

Shortcrust pastry is a staple for any baker - learn how to make it with our handy step-by-step guide.

Homemade shortcrust pastry doesn’t have to be hard, with our method giving you perfect pastry in three easy steps. Ready in ten minutes and using just four ingredients, our recipe is fuss-free and quick, and saves you buying expensive ready-made pastry options. Simply blend the ingredients together, slowly add water and leave to rest for half an hour. Then use your batch to try out a number of shortcrust pastry ideas. An incredibly versatile pastry, you can use shortcrust in sweet or savoury dishes. Think hearty pies, tasty tarts and warm sausage rolls.

Ingredients

250g plain flour
pinch of salt
60g butter
60g lard

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Method

Put all the ingredients into the bowl of a food processor and pulse a few times until the mixture resembles breadcrumbs.
Add 2 tbsp very cold water and pulse again. Gradually add enough water to bring the dough together. Don’t add too much or the pastry will become tough.
Empty the dough onto a lightly floured surface and roll it into a ball. Wrap in cling film and rest for 30 minutes.

Top tips for making shortcrust pastry:

Make sure the butter and lard are really cold so the pastry keeps its short texture.

If you’re using a recipe where you need to create a pastry base, follow our guide on how to line a tin with pastry.

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Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.