Short crust pastry mix


  • 80g Pastry Flour (PLUS 1-2 Tbsp. extra flour)
  • 35g butter (cut into small chunks and kept in fridge)
  • 40mls very cold water


  1. Measure flour and add to a good bowl. Add butter chunks one by one from fridge and rub into flour with finger tips until all butter is rubbed in. If you want a lighter and flakier pastry, leave some butter in smaller chunks.
  2. Add the very cold water to the mixture and mix in. If mixture is still wet, add 1 Tbsp. of flour at a time until mixture comes together.
  3. Wrap pastry in Clingfilm (Gladwrap) and refrigerate for 20-30 minutes.
  4. Roll pastry out between 2 sheets of baking paper until it is about 2-3mm thick. If you are blind baking, prick pastry before going into oven. Bake at 200c.

Makes: 1 sheet


Try and keep everything cold for this pastry.

Measure and cut the butter into small chunks, keep in fridge and use bit by bit.