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Disc of shortcrust pastry on white surface

How to make Basic Shortcrust Pastry

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 1 9-inch pie crust 1x
  • Category: Basic Recipes
  • Method: Mixing
  • Cuisine: International


The perfect shortcrust pastry or pie crust is not hard to make if you follow the step-by-step recipe in this post. Only 3 ingredients (not counting water)!



For dough:

  • Iced Water
  • 2 ½ cups (350g) all-purpose flour
  • 1 cup( 225g) unsalted butter, very cold
  • Pinch of salt


For dough:

  1. Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about a cup.
  2. In a food processor put flour and salt. Add cubed butter and pulse using on/off until the butter is the size of peas.
  3. Add about ½ cup of ice water and pulse a few times.
  4. Add ¼ cup more ice water and pulse until it barely comes together. Check the dough. Even though it's crumbly and dry, if you take some and squeeze it with your hand, it should come together. If it doesn't come together add a few more Tbs water.
  5. Transfer dough to a barely floured surface and gather it together into a ball. Don't over work it or the dough will be tough. Wrap in plastic and refrigerate for an hour or up to 3 days.

Lining the pan:

  1. When you're ready to use it, roll it on a lightly floured surface, starting from the middle and making sure the size is at least 1 inch bigger than the pan you're using.
  2. Carefully place in the ungreased pie pan. Trim edges, prick the surface and refrigerate for 1 hour or freeze for half an hour.


  1. Preheat oven to 350ºF /180ºC
  2. Put foil and weights (I use dried beans) covering the dough surface and bake for 10 to 15 minutes. Lift foil and weights and continue baking for 10 more minutes, or until it's dry and starting to color.


Ingredients: make sure ingredients are cold for this recipe.

Resting: the dough at this point needs to rest in the refrigerator for 1 hour or in the freezer for 20 minutes. This is a crucial step if you want the pie crust to roll easily and be tender and crisp after baking.

Blind baking: some fillings tend to seep into the unbaked dough while baking, so this step ensures that the dough develops a layer before the tart is filled and is not soggy after it is baked.

Additional details: the post above is filled with details about every step needed to make a great shortcrust pastry or pie crust.

Video recipe: Watch videos for Making the dough and Rolling and lining the dough.

Keywords: shortcrust pastry, pie crust