What is the classic shortcrust pastry ratio?

The classic shortcrust pastry ratio is 2:1 flour to fat by weight. For every 200g of plain flour, you need 100g of cold butter (or a mix of butter and lard). A pinch of salt and cold water (roughly 2-3 tablespoons per 200g flour) bring the dough together. This ratio produces a tender, crumbly pastry that is easy to roll and holds its shape when baked.

Should I use butter or lard for shortcrust?

Butter gives the best flavour and a golden colour. Lard produces a shorter, more crumbly texture. Many traditional bakers use a 50/50 mix for the ideal balance of flavour and texture. For sweet shortcrust, all-butter is generally preferred. Whichever fat you choose, it must be cold — straight from the fridge — so it does not melt into the flour before baking.

How thick should I roll shortcrust pastry?

For most tarts and pies, roll shortcrust to about 3mm thickness. This is thick enough to hold a filling without collapsing, but thin enough to bake through properly. For a sturdier pie base (e.g. a deep pork pie), you might go to 4-5mm. This calculator assumes 3mm thickness when estimating pastry weight for your tin.

Why does my shortcrust pastry shrink in the tin?

Shrinkage happens when the gluten in the flour is overworked. To prevent this, handle the dough as little as possible, use cold fat and water, and rest the pastry in the fridge for at least 30 minutes before rolling. After lining the tin, chill it again for 20 minutes before blind baking. Pricking the base with a fork also helps.

Can I make shortcrust pastry in a food processor?

Yes, a food processor is excellent for shortcrust. Pulse the flour and cold cubed butter until it resembles breadcrumbs (about 10-15 short pulses). Add the water a tablespoon at a time, pulsing briefly until the dough just comes together. Be careful not to over-process — stop as soon as clumps form. Tip out and press into a disc, then chill.

BakeCalcs

Shortcrust Pastry Calculator

Calculate flour, fat, and water for shortcrust pastry based on your tin size.

Tin Diameter / Width

Top diameter (round) or side length (square) of your tin

Tin Depth

How deep the tin or case is (the sides to be lined)

Tin ShapeA square tin of the same dimension needs about 27% more pastry than a round one

How We Calculate This

This calculator uses the classic 2:1 flour-to-fat ratio for shortcrust pastry. First, it calculates the surface area of your tin (base plus sides), adds 20% extra for overlap and trimming, then converts that area into a pastry weight assuming a standard 3mm rolling thickness. Rolled shortcrust dough weighs roughly 0.33g per cm² at 3mm (a dough density of about 1.1g per cm³), so a 23cm round tin works out at around 250g of pastry — in line with standard UK tin charts, which put a 23cm (9 inch) single-crust lining at roughly 200-300g.

The total pastry weight is then broken down into flour, fat (butter), water, and salt using standard proportions. The water quantity is about 18% of the flour weight (roughly 2-3 tablespoons per 200g flour) — just enough to bring the dough together without making it sticky. Flour absorbs water differently batch to batch, so add the water gradually and stop as soon as the dough comes together.

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.