Delia Smith Shortcrust Pastry

I’ll be honest — pastry used to scare the life out of me. All that cold butter, “rub until it looks like breadcrumbs”, don’t overwork it… I thought you needed some kind of secret handshake to make it right. But then I tried Delia’s way. No food processor, no pastry school. Just a bowl, a fork, and your two hands.

And it turns out, it’s not that deep. You can mess this up a little — forget to chill it, use too much water, handle it a bit too much — and it’ll still turn into something buttery, golden, and way better than shop-bought. Mine’s never perfect. Sometimes it’s cracked, or uneven, or too thick in one corner. Still disappears by the slice.

So if you’re on the fence: make the pastry. Get your fingers in the flour. Worst case, you still get pie.

Why You’ll Love It

• Only four ingredients. Four. That’s it.
• Goes with literally everything — quiche, tart, mince pies, leftover stew.
• Feels impressive even though it’s wildly easy.
• You don’t need a mixer or fancy tools — just hands.
• Can be made sweet or savoury depending on the mood (or what’s in the fridge).
• If you mess it up, no one will notice. Promise.

Ingredients

• 175g plain flour (about 6 oz)
• A pinch of salt (like, a good one)
• 85g butter, cold and cubed (roughly 3 oz)
• 2 to 3 tablespoons cold water (sometimes more if it’s dry)

How to Make It

Chuck it all in a bowl:

Flour and salt in first. Butter next — cold, cut into chunks (ish). Doesn’t have to be perfect. Just not melted.

Rub it between your fingertips:

You’re aiming for a crumbly, rubbly texture. Think lumpy sand. If your hands are warm, run them under cold water first. That’s a trick my aunt swears by. I usually forget.

Add the water slowly:

Start with 2 tablespoons of cold water. Mix with a butter knife. If it’s still dusty at the bottom, add a dribble more. You’re trying to get a soft-ish dough — not sticky, not dry. Somewhere in the middle.

Squish it together and stop touching it:

Bring the dough into a ball. Knead it maybe once or twice to smooth it out — barely. Overworking makes it tough. I always want to fiddle more than I should. Don’t.

Wrap and chill (or don’t, if you’re in a rush):

Ideally, you’d chill it in clingfilm for 20–30 mins. But honestly? I’ve skipped this before and lived to tell the tale. If it’s too soft, just flour your surface more when rolling.

Roll it out, sort of evenly:

Flour the counter, flour the pin. Roll it out into a circle or whatever shape you need. If it cracks, pinch it. If it sticks, slide a knife under. You’re not being graded.

Get it in the tin and patch the holes:

Lift it in gently. Tuck it into the corners. Tear a bit? Use some extra dough to patch it. I do this every time. No shame.

Common Mistakes and How to Dodge Them

Why’s it tough?
Probably over-kneaded it. Or added too much water. Next time, stop when it just comes together.

Keeps shrinking in the oven…
That’s usually from not chilling it. Also, don’t stretch it when you line the tin. Let it sort of flop in.

Too dry and cracking everywhere?
Dough probably needed another splash of water. Or it sat out too long before rolling. It happens.

It stuck to the counter!
Been there. More flour under the dough. And lift it up now and then while rolling.

Storage and Reheating

Fridge:
Wrapped tight, it lasts about 3 days. Flatten it into a disc so it’s easier to roll later.

Freezer:
Freeze the dough or the lined tart case. Just wrap well and label it — I’ve got three mystery doughs in my freezer because I didn’t.

Reheating:
For baked crusts, warm gently in the oven if needed. But honestly, pastry’s usually best fresh.

Frequently Asked Questions

Can I make it sweet?
Yep. Add a spoon of sugar to the flour at the start. Great for fruit tarts.

Can I use margarine instead of butter?
Technically yes, but… butter tastes better. Especially in pastry.

Can I freeze it raw?
Absolutely. Wrap it tight, and defrost overnight in the fridge.

What can I add to jazz it up?
Cheese, herbs, lemon zest, nuts. Just keep it dry stuff — no wet ingredients.

Nutrition Facts (Per Serving):

Calories: 159
Fat: 12g
Carbs: 12g
Protein: 2g
Sugar: 0g
Sodium: 170mg

More Delia Smith Recipe:

• Delia Smith Apple Tart
• Delia Smith Cheese Scones
• Delia Smith Salmon And Asparagus Quiche