Shortcrust pastry

We’ve found this recipe to be a reliable one for making versatile short-crust pastry. The recipe is easy to remember as a 400–200–100 ratio of flour–butter–salt+water.

Don’t overwork the dough. We are not trying to develop gluten and we don’t want to melt the butter during the kneading process.

Difficulty

easy 

Yield

700 g

Ingredients
Weight
Volume
Procedure
A
1
Before prepping ingredients, place a mixing bowl, the blade of the food processor and the food processor bowl in the fridge or freezer.
B
Pastry flour
400 g
⅞ lb
Butter, cold, cubed
200 g
⅖ lb
Salt
5 g
1 tsp
2
Combine in the bowl of a food processor.
3
Process for 15–20 seconds until the texture resembles fine breadcrumbs.
4
Transfer to the cold mixing bowl.
C
Water, cold
75 g
⅓ cup
5
Add to mixing bowl A.
6
Use fingertips like a whisk to incorporate the water into the mixture.
D
Water, cold
20 g
4 tsp
Pastry flour, for dusting
as needed
7
Add to mixing bowl and incorporate.
8
Turn out onto a lightly-floured surface.
9
Knead gently and briefly to create a soft and pliable dough.
0
Transfer back to mixing bowl and wrap the dough with plastic wrap.
-
Place in the fridge to relax for 20 minutes before using.

Type pastry

Author

Yield

g

Serve

Per
serve
Energy (kcal)2987.4
Energy (kJ)12486.8
Protein (g)38.4
Fat (g)172.9
Carbs (g)308.6
Sugars (g)2.3
Fiber (g)9.9
Sodium (mg)2027.3
Cholesterol (mg)442.6

Full details