Have you ever wondered how to get that mouthwatering flaky shortcrust? I've compiled all my time tested tips and tricks so you can learn how to make perfect pastry. You got this!
Want to use this pastry in some delicious dishes? Try it in this chicken and leek pie or in this sour cherry pie. Use it to line a tart pan for quiches and sweet pies.
About
Shortcrust is a British variation of the French pâte brisée. Shortcrust is popular all over the world for both sweet and savory pies. In the United States, however, it is usually called “pie dough” or some similar name.
It's called shortcrust because “short” doughs have a more delicate texture due to a higher fat content and a less strong gluten structure. Since shortcrust is “short,” this means that it will be lighter and flakier when baked. The lard used in this recipe makes it even more flaky!
Ingredients
Curious what ingredients you need to make a tender batch of flaky shortcrust? There's only six simple ingredients in this recipe, so let's talk about them.
- Flour: All-purpose (plain) flour is perfect for this recipe.
- Butter: This fat adds lots of great flavor to the shortcrust.
- Lard: This fat increases the flakiness of the shortcrust. Lard melts at a higher temperature than butter, which makes the dough less greasy when handling it.
- Salt: This adds flavor.
- Lemon Juice or Vinegar: A small amount of acid inhibits gluten formation, creating a tender, flaky result.
- Water: This binding agent brings the shortcrust together. Use ice cold water for best results.
How to Make
- Put the flour in a large bowl, then add the salt, butter, and lard.
- Toss the chunks of butter and lard until they are coated in flour. Rub the lard and butter into the flour by pinching the cubes of fat and flour together until the mixture has the texture of chunky breadcrumbs.
Aim for pea-sized pieces of butter and lard; no huge chunks. The big clumps in the photo below are a mixture of flour and butter, not big pieces. The pea-sized pieces of butter and lard will make the shortcrust more flaky when it bakes.
3. Pour in the teaspoon of lemon juice. Don't add more than 1 teaspoon for 4 cups of flour, or the shortcrust will taste sour and be difficult to handle.
Add 1 tablespoon of ice cold water to the bowl, then fluff the mixture with your fingers to start bringing the ingredients together. Continue adding small amounts of water and crushing the dough with your hand to mix. Make sure to get all the flour off the bottom of the bowl.
Be careful to not add the water too quickly, or it will get quite sticky. It should be moist, but never sticky. The shortcrust should have the consistency and appearance of the dough in the photo.
4. Gently knead the shortcrust a few times on a non-floured work surface. Place the palm of your hand on the dough and push down and forward, then give it a quarter turn and repeat until it is very smooth. Don't knead more than 4 or 5 times, however, or it will become tough.
Only add flour in this step if the shortcrust is sticky. If it is properly made, it should not leave sticky residue on your hand or the work surface. The odd smear of butter or lard, such as on the cutting board in the photo below, is okay.
5. Form the dough into a flat disc and wrap tightly in plastic wrap, making sure that it is completely covered. Chill for at least 1 hour (or up to 3 days) before rolling out and using.
6. There you have it: delicious flaky shortcrust in just a few easy steps. Give it a try and let me know your results in the comments section below!
Recipe FAQs
Shortcrust pastry is made from fat (such as butter or lard) that's rubbed into the flour, while flaky pastry (puff pastry) is made from a simple dough with a brick of butter incorporated into the dough, making layers of fat throughout it. Shortcrust has a firmer texture and doesn't rise that much compared to flaky pastry, which expands a lot in the oven.
The larger pieces of fat distributed throughout the shortcrust melt in the oven, creating an air pocket in the dough that expands in the oven's heat. This creates a flakier texture.
Pastry is usually crumbly when it doesn't have enough water in it. Carefully add a few drops of water at a time until the dough comes together. Be careful not to be too rough with the shortcrust, as that will make it tough.
The acid in vinegar or lemon juice inhibits some of the gluten formation, producing more delicate flakes. This is a controversial subject, but I think that adding a small amount of vinegar or lemon juice enhances the flakiness without affecting the taste. Just be careful not to add more than 1 teaspoon of acid, or it will taste sour, be very difficult to roll out, and will be excessively crumbly when baked.
Uses
Shortcrust can be used for almost any kind of pie, tart, turnover, or pasty, whether sweet or savory. Since it’s so versatile, it’s one of the best kinds of pastry to know how to make! Here are some of my favorite ways to use shortcrust.
- Cherry pie
- Lemon meringue pie
- Bakewell tart
- Buttermilk pie
- Tourtière (French Canadian meat pie)
- Quiche
- Chicken and mushroom pie
- Chicken pot pie
Store
- Make Ahead: Make the pastry up to 5 days in advance and keep it tightly wrapped in the fridge. If the dough turns grey, throw it out.
- How to Freeze: Shape the pastry into a disc, or start with a blind baked shell. Wrap tightly with one layer of plastic wrap and one layer of aluminum foil, then seal inside of a zip-top freezer bag and freeze for up to 3 months.
- How to Thaw: Defrost overnight in the refrigerator or on the counter for a few hours. Do not microwave raw pastry; it will melt it and ruin it.
Expert Tips
- Always measure the solid ingredients with a kitchen scale. This is by far the easiest and fastest method of measuring solid ingredients, and ensures accuracy.
- If you must use measuring cups, use them properly. Flour should always be spooned into the cup, and the excess should be swept off with a knife. Do not pack the flour into the measuring cup.
- Use cold butter and water for flaky results. The lard you use can be chilled or at room temperature.
- Chill before rolling it out. An hour in the fridge is the perfect time to harden the fats and help it not stick. Cold dough will be flakier when it bake and won't shrink as much.
- Is your cold pastry as hard as a rock? Soften it quickly by giving it several hard bashes with a heavy rolling pin. Flip the dough over and repeat until it's soft enough to roll out.
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Recipe
Shortcrust Pastry with Lard
Ingredients
- 4 ⅛ cups all-purpose flour
- ¼ teaspoon fine salt
- 10 ½ tablespoons unsalted butter, chilled
- ½ cup lard, chilled or at room temperature
- 1 teaspoon lemon juice or distilled white vinegar
- ⅓ cup ice water
Instructions
- Dump the flour into a mixing bowl and add the cold butter, lard, and salt. Rub the fats into the flour by pinching them with your fingertips. Continue this process until most of the mixture looks like breadcrumbs, but some larger clumps of fat still remain.
- Pour in the lemon juice, and add 1 tablespoon of ice water. Mix with your fingers until the dough starts to come together, then add another tablespoon of ice water. Continue to add water, just a little at a time until all the flour has been picked up and the dough has come together. The dough should not be sticky.
- Turn the dough onto a clean surface. Blend the fat and flour together by flattening down the dough with the palm of your hand several times. This is called fraisage.
- Shape the dough into a flat disc, wrap tightly in plastic wrap, and chill for at least an hour before using. If the dough is very hard when you try to roll it out, give the pastry several hard bashes with a heavy rolling pin to soften it.
Notes
- Always measure the solid ingredients with a kitchen scale. This is by far the easiest and fastest method of measuring solid ingredients. It saves dishes and makes your life easier, plus ensuring an accurate measurement every time.
- If you must use measuring cups, use them properly. Flour should always be spooned into the cup, and the excess should be swept off with a knife. Do not pack the flour into the measuring cup.
- Use cold ingredients. Cold ingredients are a necessity for flaky results.
- Chill before rolling it out. An hour in the fridge is the perfect time to harden the fats and help it not stick. Cold dough will be flakier when it bakes.
- Is your cold pastry as hard as a rock? Soften it quickly by giving it several hard bashes with a heavy rolling pin. Flip the dough over and repeat until it's soft enough to roll out.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
This recipe was originally published on September 7, 2017 and was republished on September 19, 2019 and May 20, 2022 with updated photos and refreshed content.
Bluebird
I used this pastry for an apple pie and found it very easy to work and cooked to a delicate texture. I'll definitely use it again.
Emma
That's wonderful to hear! We're happy you enjoyed it!
lisa
Hello! Do you know if I can sub in shortening for the lard to make this vegetarian? Thanks!
Emma
Yes, you certainly can!
Ruby
Thank you for your easy to understand instructions. Can’t wait to use this pastry for my next Chicken & Leek pie. Best wishes from Sydney, Australia.
Emma
You're welcome, Ruby! Best wishes on your chicken and leek pie!
Patricia
I just finished the first part and the dough is now in the 'frig. I found it difficult to bring the dough together with just a 1/3 cup of ice water. What do you think I might have done wrong to have this problem?. Everything was measured accurately.
Emma
How did you measure the flour? If you're using measuring cups, make sure to scoop the flour into the measuring cup and level the top with a knife, but I honestly recommend a kitchen scale for the best accuracy. You may need a little extra water depending upon the brand of flour and the humidity, so don't be afraid to add a little extra if you think it needs it.
Jackie
After years of making pastry by eyeballing the quantities of fat and flour, and hoping for the best. It’s always edible but never great. I thought I’d try to do it properly by following a recipe. I can honestly say that this is the best pastry I have ever tasted!
Emma
What an honor! I'm so glad that you enjoyed this recipe, Jackie!
Connie Sue Gault
Yummy texture
Emma
Thank you, Miss Connie! This pastry does have a nice flaky texture.
Alex
I love the flakiness of this pastry! It melts in your mouth.
Emma
Thanks, Alex! I love the taste and flaky texture of this pastry, too.
Beth
This flaky pastry is really good for savory pies. Yummy!
Emma
Yep, it's good for sweet and savory pies. 🙂 It's a great recipe for many pastries.