Shortcrust Pastry  Recipe

How to Make Pie Pastry Dough

215g (7 oz) plain flour (all purpose flour)

1/4 teaspoon salt

1 1/2 tablespoons caster sugar (super fine sugar) optional

105g (3 1/2 oz) unsalted butter

3 - 4 tablespoons cold water (or more if needed)




1.  Place the flour, salt and sugar into a food processor and blend for about 5 seconds.

2.  Cut the shortening and butter into small pieces and add to the flour.

3.  Work the mixture, using the pulse button in 10 - 15 second burst until it resembles coarse bread crumbs.

4.  Gradually add the water one tablespoon at a time and work, using the pulse button, until the crumbs start to stick together about 10 -15 seconds.

If the crumbs are dry and not sticking add 1 - 2 tablespoons of more water, being careful not to add too much, the dough with be sticky and the pastry will be tough.

5.  Transfer the dough to a work surface and press lightly into a ball.  Wrap with plastic wrap and chill for a bout 30 minutes until firm.   Blind bake the shortcrust pastry shell before using.  See below

Blind bake the pastry before adding pie filling

Preheat the oven 200C (400F, Gas Mark 6)





1.  Brush your pie dish or tin lightly with melted butter.

2.  Lightly flour the work surface. Roll out about two thirds of the dough so that is large enough to cover your pie tin. (Store the remainder of the dough in the  fridge, you can use these pieces to decorate the top of the pie).

3.  Wrap the dough around the rolling pin and carefully lift it over the pie dish.

4. Gently lift the edge of the dough with one hand and press it well into the bottom of the dish with the other hand, pressing gently to seal any cracks.

5.  Using a knife trim the excess dough from the outer edges.  Pinch the dough edge between the thumb and forefingers to make a pattern.

6.  Using a fork prick the bottom of the shell.  Chill for about 15 minutes.

7.  Line the prepared shortcrust pastry shell with a double thickness of foil or baking paper, pressing well into the bottom edge.  

8.  Half fill the foil with dried beans or rice to weigh down the dough.

9.  Bake the shell  in the preheated oven for about 15 minutes.

10.  Remove the pastry shell from the oven.  Remove the foil and beans.

At this stage if you are going to add a filling that needs to be cooked allow the dough to cool and add the filling and cook as directed in the recipe.

If you are adding a mousse or other cold filling return the pie case to the oven, reducing the temperature to 180C (350F, Gas Mark 4).  Continue to bake until lightly browned.   Transfer the shortcrust pastry shell to a wire rack and let it cool.