Short Pastry

Short pastry can be used for pies, tarts and quiches.

20 mins
Prep Time
Short Pastry


  • 2 cups Edmonds standard flour
  • ΒΌ tsp salt
  • 125g butter
  • Cold water


  1. Sift the flour and salt together. Rub in the butter with your fingertips until it resembles coarse breadcrumbs then mix to a stiff dough with a little water.
  2. Wrap in greaseproof paper and chill for 10 minutes before using. 
  3. Store for 3-4 days in a fridge or 1-2 months in a freezer.
    When freezing, roll out the pastry into thin sheets, freeze on a tray until solid, and then transfer to a large zip lock bag for storage (placing baking paper between the sheets). This method ensures quick and easy defrosting for added convenience. Alternatively, freeze the pastry in a block, allowing extra time for thawing before rolling out as needed.


Add your review


A little water? How little is a little? A half a cup? A quarter? A table-spoon? A tea-spoon?

EDMONDS: Good question! Try a Tablespoon to start with, if the dough hasn't quite come together, you can add a little more.


This works every time and is delicious