This Small Batch Shortcrust Pastry is the perfect recipe when you don’t need a full batch of pastry dough. Made with just four simple pantry ingredients, this buttery homemade pastry is tender, easy to handle, and ideal for small fruit tarts, Italian crostata, thumbprint cookies, mini pies, and rustic galettes. Whether you’re an experienced baker or trying homemade pastry for the first time, this recipe delivers consistent, delicious results with minimal effort.
Unlike larger pastry recipes that leave you with extra dough, this Small Batch Shortcrust Pastry makes just the right amount for a small baking project. The dough comes together in minutes, chills quickly, and bakes into a crisp yet delicate crust that pairs beautifully with sweet fillings. It’s a fantastic recipe for weekend baking, afternoon treats, holiday desserts, or whenever you’re craving homemade pastry without making more than you need.
Why You’ll Love This Recipe
This easy pastry dough is simple enough for beginners while producing bakery-quality results every time.
✔ Perfect for small tarts, cookies, and mini pies
✔ No leftover dough to store
✔ Made with only 4 simple ingredients
✔ Rich, buttery flavor with a tender texture
✔ Easy to prepare in under 15 minutes
✔ Perfect for beginner bakers
✔ Freezer-friendly for future baking
✔ Great base for countless dessert recipes
Small Batch Shortcrust Pastry
Course: DessertCuisine: ItalianDifficulty: Easy1
Batch15
minutes30
minutesIngredients
150 g all-purpose flour / 1¼ cups
100 g cold unsalted butter, cubed / 7 tablespoons
50 g granulated sugar / ¼ cup
1 large egg
- Equipment
Mixing bowl
Pastry cutter or your fingertips
Silicone spatula
Plastic wrap
Rolling pin
Baking tin or tart pan
Directions
- Prepare the Ingredients
Measure all the ingredients before you begin. Cut the cold butter into small cubes and keep it refrigerated until you’re ready to use it. Cold butter is essential for creating a tender, buttery pastry. - Add the Dry Ingredients
Add the flour and sugar to the bowl of your stand mixer or food processor fitted with the paddle attachment or metal blade. - Mix in the Butter
Add the cold, cubed butter and mix on low speed until the mixture resembles coarse breadcrumbs. You should still see a few small pieces of butter throughout the mixture.
Tip: Don’t overmix—the small butter pieces create a flaky pastry. - Add the Egg
Add the egg and mix on low speed just until the dough starts to come together. Stop mixing as soon as there are no dry patches of flour. - Form the Dough
Transfer the mixture to a lightly floured work surface and gently bring it together with your hands to form a smooth dough. Avoid kneading, as this can make the pastry tough. - Chill
Flatten the dough into a disc, wrap it tightly in plastic wrap or reusable food wrap, and refrigerate for 30 minutes. Chilling makes the dough easier to roll and helps prevent shrinking during baking. - Roll and Use
Lightly flour your work surface and rolling pin, then roll the chilled dough to your desired thickness. Use it for tarts, crostatas, thumbprint cookies, or your favorite sweet pastry recipes.
Notes
- Use Cold Butter
Cold butter is the secret to a crisp, flaky shortcrust pastry. Keep it chilled until the moment you add it to the mixer.
Mix Just Until Combined
Once you add the egg, mix only until the dough starts coming together. Overmixing develops gluten and can make the pastry less tender.
Chill Before Rolling
Resting the dough for at least 30 minutes helps relax the gluten, making it easier to roll and reducing shrinkage during baking.
Don’t Skip the Rest
Even if you’re short on time, chilling the dough is one of the most important steps for achieving a buttery, easy-to-handle pastry.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. Wrap the dough well and refrigerate it for up to 3 days before using.
Can I freeze it?
Absolutely. Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months, then thaw overnight in the refrigerator before rolling.
Can I substitute the ingredients?
Yes. You can use caster sugar instead of granulated sugar for a finer texture. For the best results, use real butter rather than margarine, and keep it well chilled before mixing.
