How much pastry do I need?
Although the process of making a batch of shortcrust pastry is pretty simple it’s not so straightforward trying to work out how much is needed to line a pie dish.
How do I calculate how much pastry I need?
This is definitely a cookery conundrum unless you’re someone who makes heaps of pies and tarts on a regular basis. Getting to know how far a batch of pastry will go can be rather hit and miss at the best of times.
When a recipe call for particular amount of pastry, it takes into account the weight of flour and fat plus any added water (or other liquids). This is useful up to a point but what it can’t tell you is how much it creates.
One way is to keep a record every time you make the pastry, noting what it’s made with, what you used it for and how thinly it was rolled.
Easier still, use the pastry calculator below
- 200g flour (7oz) = 300g (10 oz) pastry
This will cover a 600 ml (1 pint) dish, or line and cover an 18cm (7 inch) pie
- 300g flour (10 oz) = 450g (14½ oz) pastry
This will cover a 1.5 – 2 litre (2½ – 3½ pint) dish, or line and cover a 23cm (9 inch) pie
- 400g flour (13 oz) = 600g (1¼lb) pastry
This will cover a 2.5 litre (4 pint) dish, or line and cover a 30cm (12 inch) pie
Too much pastry?
Gather together any scraps of pastry and re-roll to make tasty jam tarts.
If you’re left with rather more than a little, just wrap in clingfilm and freeze for later use.
Sign up to receive our newsletter
For the latest producer info, shows, markets, recipes, competitions and more each month.
Please be assured that we don't sell or pass on your information to third parties.
Keep up to date with:
- New and approved producers and produce
- Offers, discounts, competitions and more
- Seasonal produce and great tasting downloadable recipe ideas
- Shows, events and markets