Short Crust Pastry

This quick pastry is easy to pull together and versatile in its uses. For best results, make sure your ingredients and tools are cold, work quickly, and allow the dough to rest in the refrigerator before using.

Easy Step-By-Step Instructions for Short Crust Pastry

Short Crust Pastry
Whisk together 2 cups all-purpose flour and ½ teaspoon salt
Short Crust Pastry
Working quickly so all ingredients remain cold, grate in 1 cup cold butter, and using a hand mixer, mix on low speed until butter chunks are evenly distributed through flour. (You could also do this in your food processor.)
Short Crust Pastry for German Chocolate Tart
Slowly add 4-6 tablespoons ice water, and keep mixing until a soft dough is formed. Only use as much water as in necessary.
Short Crust Pastry
.Shape dough into a flat disc, and wrap in plastic. Refrigerate for at least an hour or overnight.
 
Short Crust Pastry
On lightly floured surface, roll dough to desired thickness and shape.
Shortcrust Pastry
If you will be blind-baking the pastry, fill desired molds or pans, and …
Shortcrust Pastry
… carefully cover the pastry with parchment. Fill the parchment with pie weights or dry beans. Then bake at 400 degrees F. for 20 minutes. Reduce oven to 375 degrees, remove the weights and parchment, and bake another 20 minutes. Cover edges with foil if they brown too quickly.
Shortcrust Pastry
Cool completely, and fill as desired.
Shortcrust Pastry
Enjoy your flaky pastry!
Shortcrust Pastry

Short Crust Pastry

Ingredients
  

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup cold butter grated
  • 4-6 tablespoons ice water

Instructions
 

  • Work quickly, and make sure all your ingredients and tools are cold. Whisk together flour and salt. Add grated butter, and using a hand mixer, mix until butter chunks are evenly distributed through flour. Don’t try to break the butter down. Slowly add ice water, and keep mixing until a soft dough is formed. Shape dough into a flat disc, and wrap in plastic. Refrigerate for at least an hour or overnight.
  • On lightly floured surface, roll dough to desired thickness and shape.

Notes

Make 1 two-crust (9-inch) pie.