Classic Shortcrust Pastry

Classic Shortcrust Pastry

A crumbly, buttery pastry base ready for sweet or savory tarts and pies.

Total 45 min Makes 1 (9-inch) crust Calories 160/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This shortcrust pastry comes together with cold butter rubbed into flour for a tender, crumbly texture that holds its shape when baked. A short rest in the fridge relaxes the gluten, making it easier to roll without shrinking. Use it as the foundation for quiches, fruit tarts, or hand pies.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 3 tablespoons ice water

Method

  1. In a large bowl, whisk together the flour, salt, and sugar.

  2. Add the cold cubed butter and rub it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  3. Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together.

  4. Turn the dough out onto a lightly floured surface and gather it into a disk, flattening slightly. Avoid overworking the dough.

  5. Wrap the disk tightly in plastic wrap and refrigerate until firm.

  6. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick and fit into a 9-inch tart or pie pan, trimming excess overhang.

Rate this recipe

★ 3.8 (1)

Classic Shortcrust Pastry

This shortcrust pastry comes together with cold butter rubbed into flour for a tender, crumbly texture that holds its shape when baked. A short rest in the fridge relaxes the gluten, making it easier to roll without shrinking. Use it as the foundation for quiches, fruit tarts, or hand pies.

45 min 1 (9-inch) crust 160 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 3 tablespoons ice water

Method

  1. 1

    In a large bowl, whisk together the flour, salt, and sugar.

  2. 2

    Add the cold cubed butter and rub it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  3. 3

    Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together.

  4. 4

    Turn the dough out onto a lightly floured surface and gather it into a disk, flattening slightly. Avoid overworking the dough.

  5. 5

    Wrap the disk tightly in plastic wrap and refrigerate until firm.

  6. 6

    Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick and fit into a 9-inch tart or pie pan, trimming excess overhang.