Best 2 Basic Short Pastry Recipes

Short pastry is a simple yet versatile dough used in many classic pastries and desserts. It is made from flour, butter, sugar, and a pinch of salt. The butter is worked into the flour until it resembles coarse crumbs, then the sugar and salt are added. Water or another liquid is then added to bring the dough together. Short pastry can be used to make pies, tarts, cookies, and other pastries. It is also a popular choice for savory dishes, such as quiche and empanadas.

Here are our top 2 tried and tested recipes!

BASIC SHORT-CRUST PASTRY

Basic Short-Crust Pastry image

Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.

Provided by David Tanis

Categories side dish

Time 10m

Yield One 9 and 1/2-inch tart crust

Number Of Ingredients 4

Ingredients

145 grams all-purpose flour (about 1 cup)
1/2 teaspoon kosher salt
1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
3 tablespoons ice water

Steps:

Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams

BASIC SHORT PASTRY

BASIC SHORT PASTRY image

Categories Egg Pastry

Yield 1 pound

Number Of Ingredients 4

Ingredients

1 2/3 cups of all purpose flour
1 tsp fine sea salt
6 Tbs cold unslated butter, diced
4-6 Tbs ice water

Steps:

Place the flour, salt, and butter in a food processor. Blitz until the mixture resembles coarse crumbs, about 10 sec. Tip into a mxing blow. Add 4 Ybs if water and stir with a table knife until the dough just comes together. If it seems too dry, add 1-2 Tbs more water. Lightly knead the dough into a smooth ball, war in plastic wrap and refridgerate for at least 30 mins before using.

Tips:

Use cold butter: Cold butter is easier to work with and will help to create a flaky pastry.
Work quickly: Overworking the dough will make it tough. Work the dough just until it comes together.
Chill the dough before baking: Chilling the dough will help to prevent it from spreading too much in the oven.
Use a sharp knife to cut the dough: A sharp knife will help to create clean, even cuts.
Bake the pastry until it is golden brown: The pastry should be baked until it is golden brown and cooked through.

Conclusion:

Shortcrust pastry is a versatile pastry that can be used for a variety of sweet and savory dishes. With a few simple ingredients and a little bit of practice, you can make delicious shortcrust pastry at home. So next time you're looking for a quick and easy pastry recipe, give shortcrust pastry a try. You won't be disappointed!