Nigella Lawson Sweet Shortcrust Pastry

There’s something about the feel of cool pastry dough between your fingers that takes me right back to my mum’s kitchen on a rainy Sunday. We didn’t need much — just flour, butter, a bit of sugar, and the quiet hum of the oven warming up. Nigella’s sweet shortcrust pastry has that same sense of comfort for me. It’s soft, pliable, subtly sweet, and always ready to cradle something special — be it a glossy lemon tart or warm apple filling.

The trick is in the balance: cold butter, just the right amount of water, and a gentle hand. This sweet shortcrust — also called pâte sucrée in the posh French way — is slightly sturdier than a puff, but it melts in the mouth all the same. It’s one of those back-pocket recipes every home baker should carry with them like an old love letter.

Let’s bake, shall we?

Ingredients List

• 2½ cups all-purpose flour — gives structure without being heavy.
• 1 teaspoon salt — brings out the butter’s richness.
• ½ cup cold butter — unsalted, chopped small; flavour and flake.
• ½ cup cold vegetable shortening (like Crisco) — adds tenderness and makes the pastry extra forgiving.
• 8 tablespoons cold water — one tablespoon at a time! The dough will tell you when it’s ready.

Optional upgrades I love: A spoonful of powdered sugar for extra sweetness, or a dash of vanilla if you’re going full dessert mode.

How to Make It

1. Mix the dry: In a large mixing bowl, stir together the flour and salt.
2. Rub in the fats: Add the cold butter and shortening. Use a pastry cutter or your fingertips to work them into the flour until it looks like crumbly sand with a few pea-sized lumps.
3. Add water gradually: One tablespoon at a time, gently mix in the cold water. Stop when the dough just holds together. You might not need all 8 tablespoons.
4. Divide and chill: Split the dough in half, shape into flat discs, wrap in clingfilm, and chill in the fridge for at least 30 minutes. I often forget this step and then curse myself trying to roll soft dough.
5. Roll out and line: Flour your surface, roll the dough to about 1/4 inch thickness, and gently ease it into your tin. Don’t stretch it — it’ll only shrink later.
6. Trim, prick, and chill again: Trim the edges, prick the base with a fork, and pop it back in the fridge for another 20 minutes. Helps with shrinking.
7. Blind bake if needed: If your filling is wet, line the shell with parchment, fill with weights (or dry beans), and bake at 180°C (350°F) for 15 mins. Then remove the weights and bake another 5-10 minutes until lightly golden.

I once skipped the second chill and my tart crust shrunk like a wool jumper in a hot wash. Never again.

Common Mistakes

Why is my dough cracking when I roll it?
It’s probably too cold or a bit dry. Let it sit for 5 minutes at room temp or mist with a little water and knead gently.

Why does it taste bland?
Don’t skip the salt — and try adding vanilla or citrus zest next time for a flavour boost.

Why did my crust shrink?
Either it wasn’t chilled enough, or it was stretched too tightly in the tin. Let the dough settle gently into the corners.

Why is my crust tough?
Overmixed dough is the usual suspect. Once it comes together, stop fiddling — trust me.

What if it’s too sticky to work with?
Flour your surface lightly and chill again for 10 minutes. I’ve had to do this mid-roll when the kitchen’s too warm.

Storage and Reheating Tips

Fridge:
Wrap tightly in clingfilm; keeps well for up to 3 days.

Freezer:
Freeze as a disc or rolled shell (in the tin!) for up to 3 months. Defrost overnight in the fridge before using.

Reheating (for baked pastry):

• Oven: 175°C (350°F) for 5–10 mins — the best way to keep it crisp.
• Toaster oven: Great for single slices or tartlets.
• Pan: Gently in a dry skillet — sounds odd, but it works if you’re in a pinch.
• Microwave: Only if desperate. The pastry goes soft, not crisp.

What to Serve With It

• Fresh berries and cream — it’s a classic for a reason. The tartness cuts the buttery richness.
• Chocolate ganache tart filling — decadent, rich, and the sweetness of the crust balances it beautifully.
• Lemon curd — bright, punchy, and utterly moreish.

Bonus idea: try turning scraps into sugar-dusted cookies. Roll them thin, sprinkle cinnamon sugar, and bake till golden.

FAQ Section

Can I make this gluten-free?
Yes, with a 1:1 gluten-free flour blend — but add ½ tsp xanthan gum to help bind.

Can I use all butter instead of shortening?
You can, though it’ll be a little less tender. The shortening helps with flake and softness.

Can I freeze it after baking?
Yes, but wrap well to avoid freezer burn. Defrost uncovered to keep it crisp.

What if I don’t have a pastry cutter?
Use your fingers or two knives — or even a cheese grater to shred in cold butter.

Try More Recipes:

• Nigella Lawson Chicken Lasagna
• Nigella Lawson Vegetarian Lasagna Recipe
• Nigella Roast Vegetable Soup Recipe
• Nigella Spinach And Ricotta Lasagne