Short Crust Pastry (1)

This is a slightly different recipe to that of my Shortcrust Pastry in that it has more flour in it.

Basic ingredients & method is the same.

If you are not using a pastry cutter to mix the dough, just take note that your fingertips are the coldest part of your hands. Therefore, if you are using your hands to mix, try to use only your finger tips, as you don’t want the butter to melt before you are done.

I have also included a photo of a blind bake pastry shell. Blind bake in baking pastry means you pre-bake the shell before you bake with the filling. Most recipes will tell you to place baking beads or rice or beans on the pastry shell so there is a control in how the shell will rise. Without these weights, you might get very uneven heights in your baked shell.

I am however, not using the weights, as I find them such a bother. I have tried and found that simply pricking holes with a fork into the pastry works just as well. The choice is yours.


1-1/2 cups plain flour

1/2 cup (1/2 block or 1 stick) butter, salted (add half teaspoon salt if using unsalted butter)

1 teaspoon cold water


  • Place flour in a mixing bowl. Add salt (if using unsalted butter) and mix it around.
  • Cut the butter into cubes or chunks then add to the flour.
  • Using a pastry cutter or your fingers to cut/mix the butter into the flour. Try to mix completely before the butter starts to melt, especially in 34º C (93.2ºF) room temperature!
  • Add the teaspoon of cold water and lightly knead the pastry into a smooth dough.
  • You can use the pastry immediately. Just place it into the pie dish (if you are making a pie or quiche) and spread the pastry on the bottom right to the top of the dish. Push down slightly so the pastry will not crack during blind baking.
  • Using a fork, poke holes (through the pastry) on the bottoms of the dish as well as along the sides.
  • Bake for 10 minutes in a pre-heated 180ºC (350ºF) oven.
  • Prepare your pie filling while the pastry shell is cooking down.



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