Shortcrust Pastry

One Christmas I was making some mince pies. I’d weighed my flour and as I went to the fridge for the butter, I found that I only had half the amount of butter that was needed. Instead of ditching my Christmas baking, I decided to make up the butter shortfall with some baking margarine. This has been one of the best baking accidents I have ever had. This pastry comes out very short, crumbly and light. I love this recipe and now use it as the basis for all my sweet pastry bakes.


115g Cold Butter in cubes

115g Baking margarine

100g Caster sugar

350g Plain flour

1 Egg

Splash of cold water


Weigh out the flour and add in the baking margarine (in chunks), and the cubes of butter.

IMG_4262 2

Roll up your sleeves and get your hands in the bowl. Rub the margarine and butter into the flour and work until you have formed a breadcrumb consistency. Then add in the sugar and combine.


Add in the egg and combine using a knife. The knife method is quite old school, but it was the way I was taught how to make pastry by my Mum, so I have always stuck to this method.


Add in a splash of cold water and again combine using the knife. Make sure that it is only a splash you are adding – I would say no more than a tablespoon. It just makes the mixture a bit more pliable to work with.


Tip out the mixture onto your worktop and begin working  it to form a dough.



You can either use the dough straight away, or wrap in clingfilm and pop into the fridge until you are ready to use it. This will keep to up to 3 days in the fridge.


You now have a lovely pastry for making Jam Tarts, Apple Pies, or those light buttery Mince Pies mmmmmm




2 thoughts on “Shortcrust Pastry

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