Basic Shortcrust Pastry
Basic Shortcrust Pastry
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Basic Shortcrust Pastry

10 MIN
30 MIN
Ricardo's recipe: Basic Shortcrust Pastry




  1. In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form into two discs.
  2. Cover in plastic wrap and refrigerate the dough for 30 minutes.
  3. On a floured work surface or between two sheets of parchment paper, roll out the dough to about 1/8 inch (3 to 4-mm) thick. Use the dough to make a pie with a top and a bottom crust or line two 9 to 10-inch (23 to 25 cm) pie plates.

In a food processor

  1. In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough is just beginning to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands (this will make it easier to roll out). Proceed with steps 2 and 3 above.


  1. Used this recipe without realizing there needs to be double the fat and an egg or two. It resulted in a tough dry pastry which dried out the filling too. Double the butter and add an egg.

  2. All flour no substance. Needed more butter and egg.

  3. Easy, fast, delicious! Thank your for including both manual and food processor instructions. This is my go to recipe now!

  4. Very easy recipe. Used for my English Mince Pies - perfect! And, even better, I was able to buy jars of the "mince meat" at my local grocery store, because I was certainly not organized enough to start marinating the fruit mix 6 months ago!

  5. This is such a great and easy recipe...Made it last night for my Aussie meat turned out so yummy...Thank you so much

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.