Shortcrust Pastry

This Is A very basic recipe and my favourite! I use this pastry for everything and have never gone to a different recipe.

I got this recipe from my Great British Bake Off Book, of course! Instead of using unsalted butter, if I’m in a rush, for example if I’m making Cornish Pasties, a family favourite, then I do break the rules and use salted butter. Either way the pastry turns out delicious.

600 grams all-purpose (plain) flour
pinch of salt
300 grams cold unsalted butter, cubed
3-6 tablespoons icy water



1. In a large bowl, rub the flour and butter together until it resembles bread crumb

2. Add about 3 tablespoons of the water and mix well

3. Continue adding water, one tablespoon at a time until the dough comes together, the dough shouldn’t be sticky or crumbly

4. Wrap the dough in plastic wrap (cling film) and refrigerate the dough for at least 20 minutes

5. Its ready to use!


Charis is a senior in high school. She enjoys cooking, photography and caring for animals as well as aquariums. Her favorite tv program is the Great British Bakeoff and you'll find a few of the challenging attempts as well as some simple recipes on this blog.

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