This is great short pastry that will not fail you. Secret is to keep the mix chilled and don’t over work the dough. Generally, I will always chill my dough in the baking tin or form before it goes in the oven. Helps with reducing shrinkage in the oven.


  • 150gr plain flour
  • ½ tsp salt
  • 125gr unsalted butter
  • 3 tbsp ice water


Put flour and salt in the bowl of a stand mixer or food processor.
Cut chilled butter into 1cm cubes.
Add butter and quickly cut it into flour until mixture resembles medium breadcrumbs.
Add ice water and mix briefly, to form a soft dough. Don’t over work the dough.
Shape dough into a flat ball, wrap in plastic and refrigerate for at least 2 hours or overnight.
When you need to use the dough
Bring to cool room temperature.
Lightly flour dough and roll out gradually, letting it rest between rolls.
Refrigerate the dough in the baking pan or freeze for an hour before pre-baking.
David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.