Add to Cookbook

Basic Sweet Short-Crust Pastry

  • 10 minutes
  • Makes 300 grams
Basic Sweet Short-Crust Pastry

A good basic pastry recipe.


  • 1 1/2 cups flour
  • 100-125 grams chilled butter, diced
  • 1/4 cup caster or icing sugar
  • 3-4 tablespoons cold water


To make by hand

  1. Sift the flour into a bowl. Cut in the butter using a pastry cutter - as seen in the picture - or alternatively rub the butter into the flour using the tips of your fingers. These are the coolest part of your hands. Shake the bowl occasionally as this will bring the large lumps of butter to the surface, and you can easily seem them to rub or cut in. The mixture should look like fine bread crumbs.
  2. Gradually add the water, cutting it in with a knife until the mixture begins to come together. Turn out and bring the dough together to make a firm pastry. Knead only lightly. Wrap in greased paper or in plastic wrap and refrigerate until required

To make in the food processor

  1. Fit the food processor with the metal blade. Place the flour, butter and sugar into the food processor bowl and process until the butter has been cut in and the mixture looks like fine bread crumbs.
  2. Pulse in sufficient water until the mixture looks like fine small balls of dough. Turn the moist crumb mixture out onto a bench and bring together. Wrap in greased paper or plastic wrap and refrigerate until required.

Cooks Tips

The butter must be very cold to ensure a short, tender pastry. For a richer pastry, add one egg yolk and reduce the water to about 2 tablespoons. Make a double quantity and freeze one portion for later use.

Comments (0)

Please login to submit a comment.