Short Crust Pastry

Short crust pastry (“pastafrolla” in Italian) is an essential base ingredient for many handmade desserts, such as pies or tarts.

Ingredients (for 2)

  • 1/2 cup wheat flour
  • 2 tbsp white sugar
  • 1/2 egg
  • 2 tbsp butter
  • salt


  • Place the wheat flour over a flat surface
  • Make a well in the middle of the flour with a spoon so that it has a “volcano” shape
  • In the center add sugar, cold butter (cut in small cubes) and a pinch of salt
  • With your hands work quickly the butter and the flour together, rubbing your thumbs against your finger tips, until even and crumbly (try to be as quick as possible or the butter will get too warm)
  • Add the beaten eggs (in small drops), and continue working with your hands till you have a ball of dough
  • Wrap the dough in cling film; store in the fridge for 30 minutes and your handmade short crust pastry is ready for use!

Tips from the Chef

  • It is very important to be quick and use cold butter and a cold surface or bowl to prepare the dough, otherwise the butter will melt and your pastry will become elastic and hard
  • You can also use a food processor to mix flour, sugar, salt and butter
  • For a lighter alternative, you can avoid eggs and use table spoons of cold water or milk
  • Before adding eggs or water, you can add additional flavor to your pastry: from your favorite liquor to cinnamon or lemon zest