Best 2 Short Pastry Crust Recipes
Creating a delectable short pastry crust is a culinary art form, requiring a delicate balance of ingredients and meticulous technique. While it may seem daunting at first, mastering the art of short pastry crust will unlock a gateway to a world of pastries that will tantalize your taste buds and impress your friends and family. This article will guide you through the essential steps and provide expert tips to ensure a perfect, flaky, and golden-brown short pastry crust every time. Get ready to embark on a culinary journey that will transform your baking skills and leave you craving more of this irresistible pastry perfection.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC SHORT-CRUST PASTRY
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
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
SHORT PASTRY CRUST
Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, butter, and shortening in a food processor until mixture resembles coarse meal. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.
Tips:
- Always use cold butter: This will help keep the pastry flaky and prevent it from becoming greasy.
- Work the butter and flour together quickly: This will help prevent the butter from melting too much and creating a tough pastry.
- Don't overwork the pastry: Overworking the pastry will make it tough.
- Chill the pastry before rolling it out: This will help make it easier to roll and will prevent it from shrinking in the oven.
- Use a light touch when rolling out the pastry: Rolling the pastry too hard will make it tough.
- Trim the edges of the pastry: This will help create a neat and even crust.
- Bake the pastry in a preheated oven: This will help ensure that the pastry cooks evenly.
- Prick the bottom of the pastry with a fork: This will help prevent the pastry from puffing up too much.
- Bake the pastry until it is golden brown: This will ensure that the pastry is cooked through.
Conclusion:
Shortcrust pastry is a versatile pastry that can be used for a variety of sweet and savory dishes. It is relatively easy to make, but there are a few things to keep in mind in order to ensure that your pastry turns out perfectly. By following the tips above, you can create a delicious and flaky shortcrust pastry that will impress your family and friends.
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