Delia Smith Shortcrust Pastry Recipe

This definitive Delia Smith Shortcrust Pastry Recipe is the foundation of British baking, creating a texture that is famously “short”—crumbly, buttery, and meltingly tender. By using a precise blend of lard for crispness and butter for flavor, along with careful water addition, it eliminates the dreaded tough crust, ensuring perfect pies and tarts every time.

Delia Smith Shortcrust Pastry Ingredients

The Flour:

• 225g (8 oz) Plain Flour: Use standard plain flour, not strong bread flour, to keep the gluten low and the pastry tender.

The Fats:

• 50g (2 oz) Lard: Provides the unparalleled crispness and flake.
• 50g (2 oz) Butter: Adds the rich, creamy flavor.
• Note: Both fats should be at room temperature (removed from the fridge 45 minutes prior), not rock hard or melted.

The Liquid:

• Cold Water: Approx 2–3 tablespoons.
• Pinch of Salt: To season the dough.

How To Make Delia Smith Shortcrust Pastry

1. Sift and Aerate: Sift the flour and salt into a large mixing bowl. Hold the sieve high above the bowl to get as much air into the flour as possible.
2. Rub In: Cut the lard and butter into small cubes and add them to the flour. Using your fingertips only, gently rub the fat into the flour. Lift the mixture up high and let it fall back into the bowl to keep it cool and airy. Stop when the mixture looks like fine breadcrumbs.
3. Hydrate: Sprinkle 2 tablespoons of cold water over the crumbs. Using a round-bladed knife, start to bring the dough together with a cutting motion. Add more water drop by drop if needed. Crucial Step: Use the knife to stick the crumbs together rather than kneading, which toughens the gluten.
4. Form the Ball: Once the dough starts to clump, use your hands to gently bring it together into a smooth ball. It should leave the bowl clean.
5. Rest: Wrap the dough in plastic wrap or place it in a polythene bag. Refrigerate for 30 minutes. This resting period allows the gluten to relax, preventing the pastry from shrinking in the oven.
6. Roll Out: Unwrap the dough. Place on a lightly floured surface. Roll out gently, turning the dough often to prevent sticking, until it reaches the desired thickness for your pie or tart tin.

Recipe Tips

• Room Temp Fats: Unlike many chefs who demand frozen butter, Delia insists on room-temperature fat for shortcrust. It rubs in easier without coating the flour too heavily, creating a shorter texture.
• The “Clean Bowl”: You know you have added enough water when the dough picks up every scrap of flour from the bowl, leaving it clean. If it’s sticky, you added too much; if crumbs remain, add a drop more water.
• Minimal Handling: Your hands are hot. The more you touch the dough, the more the fat melts and the tougher the pastry becomes. Use the knife as long as possible.
• The Polythene Bag: Resting the dough in a bag prevents it from drying out and forming a crust while it chills.

What To Use Shortcrust Pastry For

• Quiche Lorraine: The classic savory tart base.
• Apple Pie: Sturdy enough for a double-crust fruit pie.
• Cornish Pasties: Holds its shape well for hand pies.
• Jam Tarts: A simple use for leftover scraps.

How To Store Shortcrust Pastry

• Refrigerate: Raw dough can be kept in the fridge for up to 2 days before rolling.
• Freeze: Wrap the dough ball tightly in double cling film and freeze for up to 3 months. Thaw overnight in the fridge.
• Blind Baking: If making a liquid filling (like quiche), blind bake the case first to ensure it stays crisp.

Delia Smith Shortcrust Pastry Nutrition Facts

• Calories: 130 kcal
• Fat: 9g
• Carbohydrates: 10g
• Protein: 2g

Nutrition information is estimated per serving (makes approx. 350g dough).

FAQs

Try More Recipes:

• Delia Smith Quiche Lorraine Recipe
• Delia Smith Mince Pies Recipe
• Delia Smith Lemon Meringue Pie Recipe