Sweet short crust pastry

I am not going to lie – I really miss the firm but crumbly, buttery texture of Mr Kipling’s pastry. Be it bakewell tarts or apple pies – there was something about it. I pride myself on making good savoury pastry (I have little tricks to make it completely awesome and unlike anything you’d ever buy), however the sweet short crust pastry escaped me. Well it did until I finally worked out how the professionals do it.

I’ve reduced the fat and sugar content too of the shop bought pastries and there will be no soggy bottom with this.

Use this pastry for all your favourite sweet recipes…


  • 150g plain flour
  • 100g self-raising flour
  • 50g icing sugar
  • 140g PURE vegetable spread
  • 35g TREX vegetable shortening


Mix the dry, rub in the fats being careful not to over work but ensuring it’s all mixed and then chill for at least 30 minutes before using. Brush the pie top or crust with soya milk before baking to get that lovely golden colour.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s