Classic Short Crust Pastry
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.
Servings: 1 9-inch crust
Calories: 1372kcal
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Kitchen Essentials
Tart Pan
Pastry Cutter
Pie Weights
Rectangle Tart Pan
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Ingredients
- 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
text ingredients
Instructions
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.
Video
Nutrition
Serving: 1pie crust | Calories: 1372kcal | Carbohydrates: 119g | Protein: 17g | Fat: 92g | Saturated Fat: 58g | Cholesterol: 241mg | Sodium: 1180mg | Potassium: 167mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2799IU | Calcium: 50mg | Iron: 7mg
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