Shortcrust Pastry Ratio Calculator
Flour : butter : water at 100 : 50 : 25 by weight.
Shortcrust Pastry Ratio · By weight
FLOUR : BUTTER : WATER
1 : 0.5 : 0.25
Servings (1 x 23cm tart shell)
4
Units
Ingredients
- 200 gFlour
- 100 gCold butter
- 50 mlCold water
- 2 gSalt
- 40 gSugar (sweet pastry)
Method
- 01Rub cold butter into flour until it looks like coarse crumbs.
- 02Add just enough water to bring the dough together.
- 03Wrap and rest in the fridge for 30 minutes.
- 04Roll out, line the tin, blind bake if the filling is wet.
Adjust it
- >Leave the sugar out for savoury pies.
Troubleshooting
- !Tough pastry: too much water or over-worked.
- !Shrinking in the tin: didn't rest long enough after rolling.
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