Shortcrust Pastry Calculator

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.

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.

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.

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.

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.