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Easy shortcrust pastry - uncooked pastry dough spread in a tin

easy shortcrust pastry

Course Main Course
Prep Time 5 minutes
Total Time 5 minutes
Servings 450 grams


  • 140 g butter
  • 280 g plain flour
  • 30 ml of water


  1. Sift your flour, to remove any lumps. 

  2. Add the butter and rub the flour & butter together. You should keep rubbing together until you get a breadcrumb style consistency. 

  3. Add the water, 5-10ml at a time, until you have formed the mix into a ball. 

  4. Ensure that your dough is not too sticky. 

  5. Wrap it in cling film and place it in the fridge for at least 30-45 minutes.

  6. Your shortcrust pastry dough is now ready to use in a recipe!