How To Make Sweet Shortcrust Pastry

Learn how to make sweet shortcrust pastry – it’s so easy! Just 4 basic ingredients and 5 minutes prep time… it couldn’t be any simpler!

Pastry is one of those things that people don’t often make themselves. And it’s totally understandable! First of all, it’s quick and easy to buy frozen pastry at the supermarket AND a lot of the pre-made pastry sheets are actually pretty good. But seriously, nothing, I repeat nothing, can beat the incredible deliciousness that is homemade pastry.

how to make sweet shortcrust pastry

There is no way you’re ever going to get the same kind of flaky, melt-in-your-mouth pastry at the supermarket. Thankfully, it’s actually really simple to make your own pastry (except for puff pastry… in which case I totally recommend buying the pre-made sheets!!).

how to make sweet shortcrust pastry

How to make sweet shortcrust pastry

For this basic sweet shortcrust pastry, you will need:

– plain flour

– caster sugar

– cold butter

– iced water

And that is it!! Told you it was easy!

how to make sweet shortcrust pastry

To make the pastry, it’s simply a matter of popping the flour, sugar and butter into a food processor (or Thermomix) and processing it until it resembles fine breadcrumbs. Then slowly add the iced water until a lovely dough forms. The dough should be nice and smooth. Knead it into a ball on a lightly floured surface. Wrap in plastic wrap and pop it into the fridge for at least 30 minutes.

how to make sweet shortcrust pastry

When you’re ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick. If you’re making a pie or dessert that has both a pastry bottom and top, it’s best to divide your dough into 2 and roll them out separately.

how to make sweet shortcrust pastry

This dough is perfect for all of your favourite pies, tarts and desserts – apple pie, lemon meringue, lemon tart, apple pie, chocolate filled pie and more! It really is a super versatile recipe.

How To Make Sweet Shortcrust Pastry

Learn how to make deliciously sweet shortcrust pastry - it's so easy! Just 4 basic ingredients and 5 minutes prep time... it couldn't be any simpler!
5 from 2 votes
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Course: basics
Cuisine: Baking
Keyword: sweet shortcrust pastry
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling time: 30 minutes
Total Time: 1 hour
Servings: 1 serves
Calories: 2125kcal

Ingredients

  • 2 cups plain flour
  • 3 tbs caster sugar superfine sugar
  • 150 g butter cold and chopped
  • 2-3 tbs icy cold water see notes

Instructions

Conventional Method

  • Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
  • Slowly adding the iced water until a smooth dough forms.
  • Knead the dough into a ball on a lightly floured surface.
  • Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
  • When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
  • If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
  • Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
  • Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.

Thermomix Method

  • Place the flour, sugar and butter into the TM bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).
  • Add the iced water and knead for 1 minute on interval speed.
  • Knead the dough into a ball on a lightly floured surface.
  • Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
  • When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
  • If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
  • Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
  • Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.

Notes

RECIPE NOTES & TIPS
You can use either a food processor or Thermomix to make the pastry.
Use full fat butter that is very cold. Cold butter will stop the pastry from becoming greasy. 
For savoury shortcrust pastry, simply omit the sugar (there’s not need to replace it with anything). 
Try to keep all of your ingredients cold during the entire preparation process. Keep the butter chilled until you’re ready to use it. Add ice to water to chill it even further. 
Chill the dough before using it – this allows the butter to set which results in perfectly flakey and melt-in-your-mouth pastry. 
Remove the dough from the fridge and leave it for 5-10 minutes before rolling it out(this will stop the edges cracking). 
Add a little flour to your rolling pin and flat board when rolling out the dough (to stop it from sticking).
Blind baking is the process of par-cooking pastry before adding filling and continuing to cook. Blind baking keeps the pastry in shape when filling is added, stops the pastry from going soggy and results in the BEST flakey pastry. 
Roll the chilled dough out and press into the baking tin. Press a piece of baking paper (greaseproof paper) onto the top of the pastry. Fill the base and sides with baking beans (can be purchased from supermarkets or kitchenware stores). If you don’t have baking beans, you can use uncooked rice or lentils instead. Blind bake the pastry until lightly golden. Add the filling and continue to bake until ready. 

Nutrition

Calories: 2125kcal | Carbohydrates: 227g | Protein: 27g | Fat: 124g | Saturated Fat: 77g | Cholesterol: 323mg | Sodium: 1076mg | Potassium: 304mg | Fiber: 7g | Sugar: 37g | Vitamin A: 3750IU | Calcium: 73mg | Iron: 11.6mg
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36 thoughts on “How To Make Sweet Shortcrust Pastry”

  1. fara says:

    hi, I like the look of your apple pie , can I make the pastry without sugar because my husband can’t have sugar but he likes apple pie and I’ve been researching the net for recipes and the one you’ve got seems so easy to make

    cheers
    fara

    1. Lucy says:

      Absolutely!!!! Yes you can leave the sugar out!

  2. Tim says:

    Perfect pie pastry! Love the crust. Love to see more lovly recipes

    1. Lucy says:

      Thank you so much!

  3. Jocelyn says:

    This is my first attempt at pastry and your recipe makes it look easy. I have a question. Do I add the filling to the bottom of the pastry after removal of the weights and do I add the top of the pastry then as well. I’m not sure how to proceed. Whether the bottom is cooked, then filling added plus top, then cooked, or the former.

    1. Lucy says:

      Yep you’re right! Cook the bottom, remove the weights, add the filling and then the top and cook. xx

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