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Basil Tomato Savoury Tart

Basic ShortCrust Pastry

Basic ShortCrust Pastry
Cuisine Basic ShortCrust Pastry
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 2 6 inch open pie or 1 inch closed pie
Author Foodcow


Shortcrust Pastry

  • 1/2 cup All Purpose Flour
  • 1/2 cup Whole Wheat flour Can also do 1 cup maida or all purpose flour
  • 1/2 cup Butter
  • Pinch of Salt
  • 1 tbsp Cold Water or more if required


  • Cut the butter into cubes and keep in the freezer for 15 minutes.
  • Mix the salt into the flour.
  • Take the butter out of the freezer and start rubbing into the flour.This is sort of a pinching motion.
  • The butter cubes should have gotten mixed into the flour forming pea sized clumps.This process will take at least 10 minutes if the butter is properly chilled.
  • Add the chilled water and combine the ingredients to make a ball of dough.Knead as little as possible.If the dough is roughly coming together its enough.Add more water only if required.
  • Cover in cling film and put in the fridge for at least 2 hours.
  • Take the dough out of the fridge 5 minutes before you have to roll.
  • Roll the dough with some loose flour to 1/8 to 1/4 an inch thickness.Roll the pastry an inch more than the size required so the edges come clean.
  • Gently transfer on the pie pan and trim the excess dough off. Cover with a plastic wrap or inside a plastic bag and refrigerate for at least 1/2 hour.
  • Preheat the oven to 180 degrees.
  • Poke holes in the pastry with a fork.Cover with a butter sheet(parchment paper) and add pie stones or any heavy grain/pulse like Rajma/Chickpeas or rice.
  • Bake for 10 minutes.
  • Remove the pie stones and the parchment paper and bake for another 10 minutes.


In case you are making a pie that is not baked in the second stage I would recommend increasing the baking time by 10 more minutes