Shortcrust Pastry Mix

Preparation info

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Your own pastry mix will save time when pastry is required. You simply do the rubbing in of fat to flour for shortcrust pastry in advance. Made in bulk and stored in a polythene bag in a cool place in the refrigerator, it will keep for about 4 weeks.


  • 900 g/2 lb plain flour
  • 2 level teaspoons salt
  • 225 g/8 oz white cooking fat
  • 225 g/8 oz butter or margarine


    Sift the flour and salt into a large mixing basin. Blend the cooking fat and butter together. If both are at room temperature this is easily done with a palette knife on a flat plate. Add the fat to the flour and rub into the mixture. Cut through the mixture two or three times with a knife to remove any lumps of fat that might remain.

    Spoon the mix into a polythene bag. Close and place in the refrigerator. To use the mix, just remember that the shortcrust pastry recipe has half as much fat as flour. In a recipe calling for 225 g (8 oz) flour and 100 g (4 oz) fat use 350 g (12 oz) mix. Use 175–250 g (6–9 oz) pastry mix to cover a 1-litre (1½-pint) pie dish and 350 g (12 oz) pastry mix for a plate pie with a top and bottom crust.

    Measure the quantity required into a basin and, using a fork, stir in sufficient cold water – or water blended with 1 egg yolk for a rich shortcrust – to mix to a rough dough in the basin. Turn out on to a lightly floured working surface, knead for a moment and your pastry is ready to use.