There are few things more comforting than a proper British pie. Golden, crumbly pastry. A rich, hearty filling. And that unmistakable sense that all is right with the world. It’s little wonder, then, that British Pie Week is celebrated with such enthusiasm up and down the country.
Did you know?
British Pie Week celebrates both sweet and savoury pies, from a classic steak and ale to apple and custard.
The UK gets through over 75 million pies every year, proving our national love affair with pastry is as strong as ever.
Pies have been part of British food culture since medieval times, when thick pastry cases were often used more as cooking vessels than something to eat.
Every year, butchers, bakers, pubs and home cooks alike use British Pie Week as the perfect excuse to experiment with new flavours or polish up old favourites.
While fillings often steal the limelight, any true pie lover will tell you that the real star of the show is the pastry. That’s why we’d like to share with you what we think makes a good shortcrust pastry for a great British pie…
The Secret to the Best Shortcrust Pastry
Shortcrust pastry has a simple list of ingredients, but that simplicity means technique is everything. Get it right and you’ll be rewarded with pastry that’s crisp, tender and melts in the mouth. Get it wrong and you’ll have something tough, greasy or disappointingly soggy.
Here are some top tips to help you make perfect shortcrust pastry every time.
1. Keep Everything Cold
Cold fat is key to achieving a light, crumbly texture. Use cold butter or fat straight from the fridge. If your kitchen is warm, chilling your mixing bowl can help. If the pastry starts to soften while you’re working, pop it back in the fridge for 10–15 minutes.
2. Don’t Overwork the Dough
Handling pastry too much develops gluten, which leads to a tough result. Mix just until the dough comes together and avoid kneading. Gently bring it together with your hands instead.
3. Choose the Right Fat (or a Combination)
Butter gives the best flavour, while lard or vegetable fat produces a lighter, crumblier texture. Many bakers favour a half-and-half mix for the best of both worlds.
4. Add Liquid Sparingly
Too much liquid can spoil the texture. Add water a tablespoon at a time until the dough just holds together without feeling sticky.
5. Don’t Skip the Resting Time
Resting relaxes the gluten and helps prevent shrinkage. Chill the pastry for at least 30 minutes before rolling and rest it again once it’s lined in the tin.
6. Blind Bake for a Proper Crisp Base
For pies with wetter fillings, blind baking is well worth the effort. Line the pastry with baking paper and baking beans, bake until the edges are set, then remove the beans and return to the oven briefly to dry out the base.
Shortcrust Pastry Recipe
This is a reliable, no-fuss recipe that works just as well for savoury pies as it does for quiches and tarts.
Ingredients
250g Nelstrops plain flour
125g cold unsalted butter, or a fat of your choice, cut into cubes
A pinch of salt
2–3 tablespoons cold water
Method
Sift the flour and salt into a large bowl. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Add the cold water, a tablespoon at a time, mixing gently until the dough starts to come together.
Bring the dough together with your hands, being careful not to overwork it. Shape into a disc, wrap in cling film and chill in the fridge for at least 30 minutes.
Once rested, roll out on a lightly floured surface and use as required. For best results, chill again after lining your tin and before baking.
British Pie Week is a timely reminder that pies are about more than just food. They’re comfort, tradition and a bit of everyday joy, all wrapped up in pastry. While fillings may come and go with the seasons, a well-made shortcrust pastry never goes out of style.
Master the basics, treat your pastry kindly, and you’ll have a solid foundation for pies worth celebrating – during British Pie Week and all year round. 🥧
