Rich Shortcrust Pastry
Transform your baking with this rich shortcrust pastry recipe—an essential foundation for creating indulgent pies, tarts, and quiches. Made with a blend of all-purpose flour, cold unsalted butter, and a pinch of salt, this pastry delivers the perfect balance of flaky and tender textures. For a subtly sweet variation, the optional addition of icing sugar elevates desserts like fruit tarts or custard pies. The inclusion of a single egg yolk ensures a rich, pliable dough, while a quick resting period in the fridge guarantees easy rolling and crisp results. Whether you're crafting savory or sweet dishes, this versatile shortcrust pastry recipe is your go-to for a buttery, melt-in-your-mouth base. Ready in just 15 minutes of prep, it’s the perfect blend of simplicity and sophistication for any home baker.
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 125 g unsalted butter (cold, cubed)
- 25 g icing sugar (optional, for sweet pastry)
- 1 large egg yolk
- 2 tbsp cold water
- 1 pinch salt
Instructions
Place the all-purpose flour, a pinch of salt, and icing sugar (if using) into a large mixing bowl.
Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Work quickly to avoid warming the butter.
Create a well in the center of the breadcrumb mixture. Add the egg yolk and 2 tablespoons of cold water into the well.
Using a knife or your hands, gently mix the wet ingredients into the dry ingredients until a dough starts to form. Add a tiny bit more water, one teaspoon at a time, only if the dough is too dry to come together.
Turn the dough out onto a lightly floured surface and knead gently just to bring it into a smooth ball. Avoid overworking the dough to maintain a tender texture.
Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest before rolling out.
Once chilled, roll the pastry out on a lightly floured surface to your desired thickness and use it as needed for your pie, tart, or quiche recipes.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 26.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
