< Back to Main Blog Posted: Feb 2026

Shortcrust Pastry Recipe

Name: Easy Shortcrust Pastry Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Ingredients: 250g plain white flour; 125g salted butter; 50g water (see below); Salt, generous pinch

There’s nothing like topping a pie with pastry you’ve made yourself. Like any recipe, you get better by practicing it, but the good news is that even your first attempt will be delicious. This is the cook-at-home version of the very recipe we use to make our shortcrust pastry from scratch in our kitchens.

This will be enough as a pastry hat for a 9” pie, enough for 6-8 people.

Easy Shortcrust Pastry Recipe

Our Easy Shortcrust Pastry Recipe is your go-to secret for creating perfect pies every time, with its inviting, buttery texture and simple preparation that even novice bakers can master. Whether you're crafting a sweet dessert or a savoury masterpiece, this versatile recipe is the comforting foundation you’ve been looking for!

PREP TIME

30 minutes

COOK TIME

30 minutes

TOTAL TIME

60 minutes

SERVINGS

Ingredients

250g plain white flour
125g salted butter
50g water (see below)
Salt, generous pinch

Instructions

Sift the flour and combine the room temperature butter cut into dice-sized cubes. It’s important the butter is room temperature, as you don’t want to handle the mix too much at this stage. You can do it by hand or in food processor. Either way, you’ll want it to resemble fine breadcrumbs.
Add the salt and mix quickly to distribute it.
Now add the water and work or mix a little until it starts to come together.
Turn it out onto a clean and lightly-floured surface and work until you have a dough. You’ll want it to be a little flaky at this stage, so not a really soft dough – but you can add a little more water if it’s not coming together well.
Shape into a ball, wrap in clingfilm, and chill in the fridge for a minimum of 20 minutes.
When you’re ready to cook, roll it out on a floured surface, until roughly 3mm thick. Once it’s on the pie, brush with beaten egg or milk, and put it in the oven at 200°c (180°c fan) for around 30 minutes.