James Martin is the undisputed king of Pastry his Shortcrust Pastry is celebrated for its “melt-in-the-mouth” texture—achieved by a specific ratio of fats and a delicate, practiced touch. Unlike generic store-bought versions that can be rubbery or bland, James’s recipe produces a rich, biscuit-like crust that is sturdy enough for a deep-fill meat pie but delicate enough for a refined fruit tart. It is the fundamental building block for dozens of his most famous desserts and savory dishes.
Try more Recipes:
Why You Will Love This Shortcrust Pastry Recipe:
- The Golden Ratio: By using a mix of butter and lard, you get the best of both worlds: incredible flavor and a superior crumbly texture.
- Easy to Handle: The addition of an egg makes the dough more pliable and less prone to cracking than water-only recipes.
- Versatility: This is a “master recipe” that works equally well for savory quiches or sweet mince pies.
- Professional Results: It follows the classic French technique that ensures your pastry doesn’t shrink or turn out “soggy.”
James Martin Shortcrust Pastry Ingredients
- 250g Plain Flour: (All-purpose) Provide the structure.
- 75g Unsalted Butter: Chilled and cubed.
- 50g Lard: Chilled and cubed (this is the secret to the “crunch”).
- 1 Large Egg: Beaten (adds richness and binds the dough).
- Pinch of Salt: To balance the flavors.
How To Make James Martin Shortcrust Pastry
- The Rubbing In: Sift the flour and salt into a large chilled bowl. Add the chilled butter and lard. Use your fingertips to rub the fats into the flour until the mixture looks like fine breadcrumbs. Work quickly to keep the fat cold.
- Add the Binder: Make a well in the center. Pour in the beaten egg. Use a cold knife to “cut” the liquid into the flour until it starts to clump together.
- Form the Dough: Bring the dough together with your hands, kneading very gently just until a smooth ball forms. Do not overwork it, or the pastry will be tough.
- The Rest: Wrap the dough in cling film and flatten it into a disc. Chill in the fridge for at least 30 to 60 minutes.
- Roll Out: On a lightly floured surface, roll the pastry out to the thickness of a £1 coin (approx. 3mm), always rolling away from you and rotating the dough.
Recipe Tips
- Cold is King: Use chilled fats and even chilled hands if possible. If the fat melts before it hits the oven, you lose the flaky texture.
- Don’t Over-Knead: The more you handle the dough, the more the gluten develops, which leads to a hard, chewy crust.
- Prevent Shrinking: When lining a tin, never stretch the pastry. Let it drape into the corners, then trim the excess after chilling the lined tin again.
What To Serve With Shortcrust Pastry?
Because Shortcrust Pastry is a versatile “vessel,” what you serve with it depends on the filling. For savory pies or quiches, a crisp green salad with a sharp vinaigrette or a side of buttery peas and roasted root vegetables provides a fresh contrast to the rich crust. For sweet tarts or fruit pies, nothing beats the classic trio of warm vanilla custard, a dollop of clotted cream, or a scoop of high-quality vanilla bean ice cream. If you are serving individual pastries like mince pies, a glass of mulled wine or a strong espresso makes for the perfect pairing.
How To Store Leftovers Shortcrust Pastry?
- Fridge: Raw dough keeps for up to 2 days wrapped tightly in cling film.
- Freezer: You can freeze the raw dough for up to 3 months. Thaw it overnight in the fridge before rolling.
- Baked: Once baked (empty shell), store in an airtight container for 2 days at room temperature.
How To Reheat Leftovers Shortcrust Pastry?
Avoid the Microwave: Microwaving pastry often makes it “rubbery” and soggy.
- Oven: Place baked pastry items in the oven at 180°C (350°F) for 5–10 minutes. This restores the crispness that the microwave destroys.
FAQs
Yes, but the of Shortcrust Pastry texture will be slightly different. Lard has a higher melting point, which creates a horter more crumbly crust. If you omit it, use 125g of butter total.
It’s likely too cold. If it’s been in the fridge for a long time, let it sit on the counter for 5–10 minutes to soften slightly before you attempt to roll it.
For wet fillings (like custard or quiche), yes. Line with parchment and baking beans and bake for 15 minutes at 200°C to ensure a u0022no-soggy-bottomu0022 finish.
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »
Try more Recipes:
Shortcrust Pastry Nutrition Facts
- Calories: 480 kcal
- Total Fat: 32g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Protein: 6g
James Martin Shortcrust Pastry
Course: Sides, PastryCuisine: British, AmericanDifficulty: Easy12-15
servings15
minutes1
hour480
kcalJames Martin’s Shortcrust Pastry is the ultimate master recipe for a rich, melt-in-the-mouth crust. Distinguished by its signature blend of butter for flavor and lard for texture, this pastry achieves a professional “short” (crumbly) finish that won’t shrink in the oven. Bound with egg rather than just water for added richness and structure, it is the perfect sturdy yet delicate base for everything from savory Steak and Ale pies to sweet Lemon Tarts.
Ingredients
250g Plain Flour: (All-purpose) Provide the structure.
75g Unsalted Butter: Chilled and cubed.
50g Lard: Chilled and cubed (this is the secret to the “crunch”).
1 Large Egg: Beaten (adds richness and binds the dough).
Pinch of Salt: To balance the flavors.
Directions
- The Rubbing In: Sift the flour and salt into a large chilled bowl. Add the chilled butter and lard. Use your fingertips to rub the fats into the flour until the mixture looks like fine breadcrumbs. Work quickly to keep the fat cold.
- Add the Binder: Make a well in the center. Pour in the beaten egg. Use a cold knife to “cut” the liquid into the flour until it starts to clump together.
- Form the Dough: Bring the dough together with your hands, kneading very gently just until a smooth ball forms. Do not overwork it, or the pastry will be tough.
- The Rest: Wrap the dough in cling film and flatten it into a disc. Chill in the fridge for at least 30 to 60 minutes.
- Prevent Shrinking: When lining a tin, never stretch the pastry. Let it drape into the corners, then trim the excess after chilling the lined tin again.
Notes
- Cold is King: Use chilled fats and even chilled hands if possible. If the fat melts before it hits the oven, you lose the flaky texture.
Don’t Over-Knead: The more you handle the dough, the more the gluten develops, which leads to a hard, chewy crust.
Prevent Shrinking: When lining a tin, never stretch the pastry. Let it drape into the corners, then trim the excess after chilling the lined tin again.
