Shortcrust pastry is a type of pastry commonly used in both sweet and savory dishes. It is made from flour, fat (such as butter, lard, or a combination), water, and sometimes salt. The key characteristic of shortcrust pastry is its “short” texture, which means it is crumbly and tender rather than flaky. This texture is achieved by using a higher ratio of fat to flour and by not overworking the dough, which helps to prevent the formation of gluten strands that can make pastry tough.
Shortcrust Pastry
4
servings30
minutes20
minutesShortcrust pastry is versatile and can be used to make a variety of dishes, including pies, tarts, quiches, and pastries. It can be rolled out and shaped to fit into pie or tart pans, or it can be pressed into molds or used to make decorative shapes for the top of pies or tarts. It can also be flavored with ingredients such as sugar, herbs, or spices to suit the dish being prepared.
Ingredients
250g (about 2 cups) all-purpose flour
125g (about 1/2 cup) cold unsalted butter, cut into cubes
Pinch of salt
2-3 tablespoons ice water
Directions
- In a large mixing bowl, sift the flour and add the pinch of salt. Add the cubed cold butter.
- Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse breadcrumbs. The butter pieces should be about the size of small peas.
- Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork or your hands after each addition. Stop adding water when the dough starts to come together. Be careful not to add too much water, as this can make the pastry tough.
- Gather the dough into a ball and flatten it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours) before using. Chilling the dough allows the gluten to relax and the fat to firm up, making the pastry easier to roll out and preventing it from shrinking during baking.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the dough to your desired thickness.
- Use the rolled-out pastry to line a pie or tart pan, or cut it into shapes for decorative purposes. Trim any excess pastry from the edges and crimp or decorate as desired.
- If pre-baking the pastry, prick the bottom with a fork and line it with parchment paper or aluminum foil filled with pie weights or dried beans to prevent it from puffing up during baking. Bake in a preheated oven according to your recipe’s instructions.
- If using the pastry for a recipe that requires baking with a filling, follow the specific instructions for that recipe.