Baking & Pastry > Basic Baking Principles > Mixing Methods > Rubbing-In Method (Scones, Shortcrust)

Classic Shortcrust Pastry Recipe

Master the art of making flaky shortcrust pastry using the rubbing-in method. This versatile pastry is perfect for sweet and savory pies, tarts, and quiches.

Prep Time
20 minutes
Cook Time
Varies depending on the filling
Servings
Enough for a 9-inch pie or tart
Ingredients
  • 200 g All-purpose flour
  • 100 g Unsalted butter, cold and cubed
  • 25 g Icing sugar (for sweet pastry)
  • 1/4 tsp Salt (for savory pastry)
  • 4-6 tbsp Cold water

Prepare Dry Ingredients

In a large bowl, combine the flour and icing sugar (for sweet pastry) or salt (for savory pastry). Whisk together to ensure even distribution.

Rubbing-In the Butter

Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. It's essential to work quickly to prevent the butter from melting. The butter should remain in small pieces to create layers of flakiness in the pastry.

Adding the Water

Gradually add the cold water, one tablespoon at a time, mixing gently with a knife or spatula until the dough just comes together. Be careful not to add too much water, as this will make the pastry tough. The dough should be slightly crumbly but hold its shape when pressed together.

Chilling the Dough

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and the butter to firm up, which will result in a more tender and flaky pastry.

Rolling and Baking

On a lightly floured surface, roll out the pastry to the desired thickness. Line your pie dish or tart tin with the pastry. Trim any excess pastry and crimp the edges as desired. Blind bake the pastry (if required by your recipe) or fill it with your chosen filling and bake according to the recipe instructions.

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FAQ

  • Why is chilling the dough so important?

    Chilling the dough allows the gluten to relax and the butter to solidify. This prevents the pastry from shrinking during baking and ensures a tender, flaky texture.
  • Can I use a food processor to make shortcrust pastry?

    Yes, you can. Pulse the flour and butter in the food processor until the mixture resembles breadcrumbs. Then, gradually add the cold water until the dough just comes together. Be careful not to overprocess, as this will develop the gluten and result in tough pastry.
  • How do I prevent the pastry from shrinking during blind baking?

    Line the pastry with parchment paper and fill it with baking beans or rice before baking. This will prevent the pastry from puffing up and shrinking.