A simple shortcrust pastry

This is a basic recipe and useful for mince pies and tarts.


  • 125g/4oz cold butter
  • 250g/8oz plain flour
  • 1 teaspoon salt
  • A little cold water (about 1 tablespoon)


Put the flour in a mixing bowl.

Chop the butter into small cubes and add to the flour.

Gently, every so lightly, work the butter and flour into a crumble. Try not to handle the mixture too much.

Add the cold water and meld the mixture together. I like to use my fingers.

When the pastry gathers into a ball, set it aside in a cool place to rest before use.

Pastry case waiting to be baked