Basic shortcrust pastry
Learn how to make a classic, buttery shortcrust pastry with this easy-to-follow recipe. With just three simple ingredients—flour, butter, and an egg—you can create a perfect base for pies, tarts, and quiches. Ready in no time, this versatile pastry will become a staple in your kitchen!
- 20 Mar 2025
- Cook time 0 min
- Prep time 125 min
- 10 Servings
- 3 Ingredients
Shortcrust pastry is a versatile and easy-to-make base that can be used in a variety of sweet and savory dishes. Whether you're preparing a delicious pie, tart, or quiche, mastering this basic recipe will provide you with a reliable foundation for countless culinary creations.
Ingredients:
Instructions:
- Ensure your butter is chilled. Cold butter is crucial for achieving a flaky texture. Cut the butter into small cubes and return them to the refrigerator until you're ready to use them.
- Lightly beat the egg and set it aside.
- In a large mixing bowl, sift together 2 cups of all-purpose flour. This helps to aerate the flour and remove any lumps.
- Add the chilled, cubed butter to the flour.
- Using a pastry blender or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Work quickly so the butter remains cold. It's okay to leave some pea-sized bits of butter; these will help make the pastry flaky.
- Create a well in the center of the flour-butter mixture.
- Pour the lightly beaten egg into the well.
- Gently mix the egg into the flour mixture using a fork or a spatula until the dough starts to come together. Add a tablespoon or two of cold water if needed, but be careful not to add too much.
- Gather the dough into a ball with your hands. Do not knead the dough; handle it as little as possible to keep it tender and flaky.
- Flatten the ball of dough into a disc, about an inch thick. This will make it easier to roll out later.
- Wrap the dough disc in plastic wrap or parchment paper.
- Refrigerate the dough for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which helps in achieving a crisp, flaky crust.
- Lightly flour a clean surface and your rolling pin.
- Unwrap the chilled dough and place it on the floured surface.
- Roll the dough out from the center outwards, turning it occasionally to keep it in a roughly circular shape. Aim for a thickness of about 1/8 inch (3 mm).
- Carefully transfer the rolled-out dough to your prepared pie dish or tart tin.
- Gently press the dough into the contours of the dish, trimming any excess dough that hangs over the edges. If any cracks form, patch them with the excess dough.
- Refrigerate the dough again for about 10-15 minutes before baking to help it hold its shape.
- Follow your specific recipe for baking times and temperatures if you’re making a pie or tart. Generally, for blind baking (pre-baking), preheat your oven to 375°F (190°C). Line the pastry with parchment paper and fill with pie weights or dried beans.
- Bake for about 15 minutes, remove the weights and parchment paper, and then continue baking for another 5-10 minutes or until the crust is golden and fully baked.
- Allow the pastry to cool before filling as directed in your recipe.
Tips:
- Keep all ingredients as cold as possible to ensure a flaky pastry.
- Use a pastry cutter or food processor to blend the butter into the flour more efficiently.
- Do not overwork the dough; handle it as little as possible to prevent it from becoming tough.
- If the dough is too dry and crumbly, add a teaspoon of cold water at a time until it just comes together.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out. This helps to relax the gluten and prevents shrinkage during baking.
By following these steps and tips, you'll be able to create a delicious and flaky shortcrust pastry that will elevate your baking to new heights. With practice and patience, this basic recipe will become a staple in your kitchen, allowing you to experiment with a variety of fillings and flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 40 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 3.71g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 0.75g | 2% |
| Sugar 0.14g | 0% |
| Fat | |
| Fat 10g | 12% |
| Saturated 5g | 17% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 22mg | 4% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.40mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 10ug | 2% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.07mg | 0% |
| Vitamin K 0.86ug | 1% |
| Minerals | |
| Calcium, Ca 10mg | 1% |
| Copper, Cu 0.05mg | 6% |
| Iron, Fe 0.39mg | 4% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 45mg | 4% |
| Potassium, K 45mg | 1% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 8mg | 1% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 8g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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