The Easiest Shortcrust Pastry
Master the art of homemade baking with "The Easiest Shortcrust Pastry," a foolproof recipe perfect for beginners and seasoned bakers alike. Made with just four staple ingredients—flour, cold butter, salt, and optional egg yolk—this recipe delivers a tender, buttery crust every time. With only 10 minutes of prep, this versatile dough is ideal for pies, tarts, and quiches. Using the classic rubbing method to combine butter and flour ensures a light, flaky texture, while a quick chill in the fridge guarantees the dough is easy to handle. Whether you're blind baking for a tart or creating a golden pie crust, this shortcrust pastry will quickly become your go-to recipe for all things baked and delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, diced)
- 1 pinch salt
- 3 tablespoons cold water
- 1 whole egg yolk (optional)
Directions
Step 1
In a large mixing bowl, combine the flour and salt.
Step 2
Add the cold, diced butter to the bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Work quickly to prevent the butter from melting.
Step 3
If using, whisk the egg yolk with the cold water and gradually add the mixture to the bowl. If not using an egg yolk, directly add cold water one tablespoon at a time, mixing gently with a fork until the dough begins to come together.
Step 4
Turn the dough out onto a clean surface and gently knead just until it forms a cohesive ball. Do not overwork the dough to maintain its tenderness.
Step 5
Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Step 6
Once chilled, roll out the pastry on a lightly floured surface to your desired thickness and shape, then use it to line your pie or tart tin as needed.
Step 7
If baking blind, prick the pastry base with a fork, line it with baking paper, fill with baking beans or weights, and bake at 190°C (375°F) for 15 minutes. Remove the weights and paper, then bake for another 5-10 minutes until lightly golden.
Nutrition Facts
| Serving size | 436.7 grams (436.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1876 |
| Total Fat 109.60g | 141% |
| Saturated Fat 67.20g | 336% |
| Cholesterol 461mg | 154% |
| Sodium 162mg | 7% |
| Total Carbohydrate 191.40g | 70% |
| Dietary Fiber 6.80g | 24% |
| Total Sugars 0.60g | |
| Protein 29.40g | 59% |
| Vitamin D 98IU | 492% |
| Calcium 85mg | 7% |
| Iron 12mg | 67% |
| Potassium 314mg | 7% |
Source of Calories