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Water is the most commonly used liquid in pastry making and acts as a binding agent bringing the flour and fat together to make a dough. In general, 1 tsp cold water is used per 25g (1oz) flour for a short pastry, and 1 Tbsp water per 25g (1oz) flour for suet or flaky pastries. Sometimes milk, cream or yogurt is used instead of water to give a richer, shorter, more flavoursome pastry crust. Fruit juice can be used in sweet pastries to give more flavour – usually citrus juices are used with finely grated rind for increased zestiness.

Liquid is always added cold to a pastry with the exception of hot water crust, where it is heated with the fat until melted and very hot. Where egg is added (see following notes) the liquid content is reduced.