Shortcrust Pastry

Difficulty Level: hard

Cook Time: 25 mins

Special Notes: A crumbly and rich pastry that can be used for sweet or savoury recipes (Quiche Lorraine - Chocolate Tartlets etc.).


To Sift                  Cubes                     Sand                       Smooth                    To Handle                To Melt                      To Rest

Sifter Scale
Knife Spatula
Board Bowls
Hand Blender (large cup) Rolling Pins
Forks/Spoons Mould
Measuring cup Rice
Plastic film (Oven strength)  

Ingredients Small Large
Flour 100 300
Salt 2 6
Icing Sugar 10 30
Butter 50 150
Eggs 30 90
Water 5 14

  1. Sift flour and icing sugar and place inside large hand blender cup. Add salt directly into cup.
  2. Cut the butter (must be cold) into small cubes and place into blender cup along with flour etc.
  3. Blend on low speed until the texture is sand like and there are no traces of butter or lumps of butter visible. Continue to blend if necessary.
  4. Remove from blending cup and place into a bowl and add the wet ingredients (eggs and water).
  5. Using your hands, integrate all the incredients delicately until it becomes a smooth and even mass. Be careful not to handle the pastry for long periods of time as it will heat up and melt the butter.
  6. Place in the fridge to rest.
recipe image
Recipe Name
Short Crust Pastry
Author Name
Published On
Preparation Time
Cook Time
Total Time