Pastry Quantity Calculator
Choose what you are making and the size of the tin for the pastry weight and its ingredients.
Answer
230g of pastry
Weigh out
Next step
Worth knowing
- Rolled to about 3mm.
- Shop-bought blocks are 320g or 500g, so round up to the nearest block rather than trying to split one.
- Rest pastry in the fridge for 30 minutes after rolling. That is what stops it shrinking down the sides of the tin.
- Blind bake tart cases with baking beans for 15 minutes before the filling goes in, or the base stays soggy.
Source: Standard UK tin sizes and batter/filling quantities used in home baking · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
Half fat to flour
Classic shortcrust is one part fat to two parts flour by weight, with just enough cold water to bring it together. That ratio is what makes it short and crumbly rather than tough.
Keep everything cold
Cold butter stays in flakes rather than blending into the flour, and those flakes are what give you a light pastry. Warm hands and a warm kitchen are the enemy.
Rest it before and after rolling
Twenty minutes in the fridge relaxes the gluten and stops the case shrinking down the sides of the tin as it bakes.
Questions and answers
Questions about pastry quantities
How much shortcrust pastry do I need for a tart tin?
Enter your tin size and what you're making above, pastry quantity is based on the tin's area, so a bigger tin or one that needs the pastry brought further up the sides takes more than the base alone.
Why is shortcrust half fat to flour?
Standard shortcrust pastry uses half the weight of fat to flour, which is what gives it a short, crumbly texture rather than an elastic one. The recipe above is worked out from that ratio for the quantity you need.
Do I need more pastry for a pie with a lid than an open tart?
Yes, a lidded pie needs pastry for the base and the top, roughly double a single open tart case of the same size. Choose the right option above rather than doubling an open-tart figure yourself.
Should I blind bake the pastry case first?
For most tarts and quiches, yes, bake the case empty (weighted with baking beans) until it's pale gold before adding a wet filling, or the base can end up soggy.