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Shortcrust Pastry

Introduction & method

Many people are scared of making pastry. They seem to think it's difficult and time-consuming. In fact, making shortcrust pastry is quick and easy, and the results are much better than shop-bought products.

Shortcrust Pastry Recipe

The butter needs to be cold and cut into small chunks - about 1cm (half an inch).

Stir the salt into the flour, then add the butter, making sure all the chunks are separated. Using your fingertips, rub the butter into the flour until all the chunks are broken down and coated with flour - the mixture should look like breadcrumbs.

Stir in a small amount of water. Gradually add more water as needed until a dough is formed. Wrap the dough in plastic film and place in the fridge to rest for at least half an hour. The dough is now ready to use, but can be kept in the fridge for up to a week.

See, told you it was easy!

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Shortcrust Pastry on YouTube.

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Ingredients & Info

 225 grams plain (all-purpose) white flour
 100 grams unsalted butter
 1-2 tbsp water
 pinch of salt

US Customary/Imperial

Makes 450 grams (1 pound) pastry
Prep time: 10 minutes.
Resting time: 30 minutes.
Total time: 40 minutes.