Shortcrust pastry is a staple for any baker - learn how to make it with our step-by-step guide.
Making shortcrust pastry is easier than it looks, and saves you spending money on ready-to-bake ones – plus, it’s healthier! You’ll only need four ingredients to make this simple pastry recipe and a quick 10 mins. Time to learn how to make shortcrust pastry…
Once you’ve made a batch, use it to make our sausage rolls. It’s also possible to use this instead of shop-bought shortcrust pastry in other recipes whether savoury or sweet. You can also make it well ahead of time, freeze it and defrost before using. If you’re making something today, why not make two batches and keep one in the freezer for another day!
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. And, once you’ve mastered shortcrust, try our easy puff pastry recipe right here!
This should make enough pastry for a tart serving at least 8 people.
Ingredients
- 250g plain flour
- pinch of salt
- 60g butter
- 60g lard
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 tip for making How to make shortcrust pastry
Make sure the butter and lard are really cold so the pastry keeps its short texture
