British Shortcrust Pie Pastry


Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This shortcrust pastry dough can also be kept in the fridge for 2 to 3 days.

Prep Time:
5 mins
Additional Time:
30 mins
Total Time:
35 mins
2 9-inch pie shells


  • 1 cup all-purpose flour

  • ¼ cup chilled butter, cut into pieces

  • ¼ cup shortening

  • 4 tablespoons ice water, or more as needed


  1. Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.

  2. Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.


For a savory pie, add some salt and 1/2 teaspoon dry mustard. For a sweet pie, you can add 2 tablespoons of sugar and 1/2 teaspoon vanilla extract.

You can use all butter instead of half butter and half shortening, but don't use all shortening.

To Use:

Divide dough in half and roll each half on a lightly floured surface to fit a 9-inch pie pan. Bake as directed with your pie recipe.

Nutrition Facts (per serving)

658 Calories
49g Fat
48g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 658
% Daily Value *
Total Fat 49g 63%
Saturated Fat 21g 106%
Cholesterol 61mg 20%
Sodium 166mg 7%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 7g
Calcium 17mg 1%
Iron 3mg 16%
Potassium 74mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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