Basic sweet shortcrust pastry
Discover how to make a simple and delicious Basic Sweet Shortcrust Pastry with just a few ingredients: all-purpose flour, powdered sugar, butter, egg yolk, and a touch of water. Perfect for tarts and pies, this easy recipe will elevate your baking effortlessly!
- 12 Apr 2025
- Cook time 0 min
- Prep time 35 min
- 4 Servings
- 5 Ingredients
Shortcrust pastry is a versatile and fundamental recipe for many delicious desserts like pies, tarts, and quiches. This basic sweet shortcrust pastry recipe is simple, using only a few ingredients you likely already have in your kitchen. It provides a crisp, buttery crust that pairs perfectly with various sweet fillings.
Ingredients:
Instructions:
- Measure out all your ingredients before you begin to ensure accuracy.
- Cut the butter into small cubes and keep it chilled in the refrigerator until ready to use.
- In a large mixing bowl, sift together the all-purpose flour and powdered sugar. This helps to aerate and remove any lumps, ensuring a smooth pastry.
- Add the chilled, cubed butter to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. You can also use a pastry cutter for this step.
- Make a well in the center of the flour-butter mixture. Add the egg yolk and the tablespoon of cold water into the well.
- Using a fork or your fingers, gently mix the wet ingredients into the dry ingredients until the mixture starts to come together. If the dough seems too dry, you can add a tiny bit more water, but be careful not to add too much.
- Turn the dough out onto a lightly floured surface and knead it gently just until it forms a smooth, cohesive ball. Do not overwork the dough to avoid tough pastry.
- Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period helps relax the gluten and makes the dough easier to handle.
- 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, typically about 1/8 inch (3-4 mm). Keep rotating the dough to ensure an even thickness and prevent sticking.
- Carefully transfer the rolled-out dough to your tart tin or pie dish. Gently press the dough into the corners and sides of the tin. Trim any excess dough hanging over the edges using a knife or scissors.
- If your recipe calls for a pre-baked crust, prick the base of the pastry with a fork, line it with parchment paper, and fill with pie weights or dried beans.
- Bake in a preheated oven at 350°F (175°C) for about 15 minutes. Remove the weights and parchment paper, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
- Allow the pastry shell to cool before filling it with your desired filling.
Tips:
- Ensure your butter is cold before you start. Cold butter helps create that flaky texture.
- Use a food processor for a quicker and more uniform mixing process.
- Do not overwork the dough, as this can lead to a tough pastry.
- Chill the dough for at least 30 minutes before rolling it out. This helps prevent shrinkage during baking.
- If the dough cracks while rolling, you can patch it up easily by pressing the cracks back together or by adding small pieces of dough to cover the gaps.
By following these simple steps and tips, you can create a delightful sweet shortcrust pastry that will serve as the perfect base for your favorite sweet desserts. Once baked, this pastry will reward you with a crisp and buttery texture that will enhance the flavors of your chosen fillings.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 1.41g | 4% |
| Sugar 8g | 8% |
| Fat | |
| Fat 24g | 29% |
| Saturated 13g | 43% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 44mg | 8% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.75mg | 5% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 2.10ug | 2% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 0.69mg | 6% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 81mg | 7% |
| Potassium, K 80mg | 2% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 6mg | 0% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 16g | - |
| * 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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