Make this easy and classic short crust pastry in minutes. Blind bake it in the oven and it is ready for the perfect filling. A flaky and buttery dough that crumbles when you cut into it. Use this in many recipes.
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Making pastry dough can be intimidating, but tarts doughs are quick and easy to make with just a few basic ingredients and a tart pan. Use this crust for both sweet and savory recipes.
The ingredient list is flour, fat (butter or shortening), salt, and water. Use two times the flour to fat. This is an easy recipe that can be made by hand using a pastry cutter or speed up the process by using a food processor to get the work done quickly.
- Mixing by hand. Start with a mixing bowl, add the flour and salt and mix. Then cut the cold butter into small pieces. Use a pastry cutter or two knives to mix until all the butter is worked in and the texture resembles coarse cornmeal. Then add the water and continue mixing until the dough pulls together to form a ball.
- Mixing with a food processor. Add the flour and salt to the food processor. Then add small cubes of cold butter and pulse about 10 times or until the mixture resembles breadcrumbs. Then add in 2.5 Tablespoons of the water and pulse for about 30 seconds. If the dough is not forming a ball nicely or looks too dry, add the last ½ a Tablespoon of the water. Pulse a few more times.
- Mixing with a stand mixer. Use the paddle attachment and mix the flour and salt. Then add small cubes of cold butter and beat on medium-low speed until the mixture resembles breadcrumbs. Mix in the water and beat until the dough just starts to come together. Turnout onto a floured surface and roll out into a dough. Sometimes, you may need to refrigerate to firm up a bit so it holds together better when rolled.
Basic Short Crust Pastry Tips
This dough takes 10 minutes to mix and it just seems to taste so much better than the store-purchased crust. Make this a day ahead to save time. When you are ready to make your recipe, roll out the dough and line the tart pan.
Use cold butter and ice water when making the crust. This will help keep the crust flaky.
After mixing and gently rolling out, wrap the dough in plastic wrap and let it rest in the refrigerator at least an hour. This process will help firm the fats and soften the dough helping the flaky crust shine through.
Kneading the dough too much or adding too much water can toughen the dough, which can make it difficult to roll out.
Rolling Out the Dough
On a lightly floured surface, roll the dough into a large round. Your desired size. When transferring the pie dough, fold it over the rolling pin and unroll on top of your pie plate, tart pan, or other container.
Blind Baking the Pastry Crust
Blind baking just means to bake the crust without any filling inside it. Follow the directions of your recipe, crusts can be partially blind baked or fully blind baked. Generally, for fillings that will be baked again, the dough is partially baked, whereas, fillings that will not require further baking, the crust is fully baked.
Taking the time to do this step will help keep the dough from shrinking or bubbling up. Your crust will turn our beautiful each time.
Keep the Dough Shape. Simply take a piece of parchment paper and cut it into a circle larger than the container. Press it into the crust so that the edges are sticking above the pan. Fill the pan with dry rice, dry beans, or pie weights.
This can be frozen in round discs that are in an airtight container. Freeze for up to 1 months. When you are ready to use, thaw and roll out as you would fresh dough.
Perfect Crust for a Quiche or a Tart
While a short crust should be tender and flaky and slice easily, it should also be substantial enough to hold up to a filling like a quiche. If you are going to use this crust for a quiche
Make a buttery and rich short crust tart dough in minutes.
Classic Short Crust Pastry
- 1 1/4 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 8 Tablespoons Unsalted Butter Cut into 1/4 inch pieces
- 3 Tablespoons Ice Cold Water
Mixing by hand
- Start with a mixing bowl, add the flour and salt and mix. Then cut the cold butter into small pieces. Use a pastry cutter or two knives to mix until all the butter is worked in and the texture resembles coarse cornmeal.
- Then add the water and continue mixing until the dough pulls together to form a ball.
Mixing with a food processor
- Add the flour and salt to the food processor. Then add small cubes of cold butter and pulse about 10 times or until the mixture resembles bread crumbs. Then add in 2.5 Tablespoons of the water and pulse for about 30 seconds. If the dough is not forming a ball nicely or looks too dry, add the last ½ a Tablespoon of the water. Pulse a few more times.
Mixing with a stand mixer
- Then add small cubes of cold butter and beat on medium-low speed until the mixture resembles breadcrumbs. Mix in the water and beat until the dough just starts to come together. Turnout onto a floured surface and roll out into a dough. Sometimes, you may need to refrigerate to firm up a bit so it holds together better when rolled.
Rolling out the dough
- Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour and roll from the center out turning the dough a quarter turn after each roll. This will help keep the pastry round. Roll until 10-11 inches around.
- To transfer the pastry to the pie plate, tart pan or other container, gently roll the dough over the rolling pin.
- Unroll on the container. Press the pastry into the edges of the pan. Sometimes, edges need to be patched and that is okay, pastry is forgiving this way. Just add a piece or press the pieces together as needed. Remove any excess dough.
- If the dough has too warm, go ahead and pop it into the refrigerator 10-15 minutes to firm up. Then it is time to blind bake. Cut a large piece of parchment paper and place over the pastry; fill with pie weights or dried beans.
- Bake in a pre-heated oven to 350 degrees Fahrenheit for 20 minutes. Then remove the weights and bake another 10 minutes. (use the paper to remove the weights).
- The pastry can be filled and will continue cooking with the filling. If you want the pastry cooked all the way, cook a bit longer until golden in color.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.