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    Home

    Shortcrust Pastry Recipe

    November 15, 2022 By Aarthi 15 Comments

    Jump to Recipe Jump to Video Print Recipe

    Shortcrust Pastry is a versatile pastry dough which is used to make so many pastries, like apple pies, lemon tarts and onion cheese quiche. Learn how to make shortcrust pastry with step by step instructions.

     
     
     
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    TABLE OF CONTENTS
    1. About Shortcrust Pastry Recipe
    2. Basic Shortcrust Pastry Recipe (Sweet & Savoury)
    3. Shortcrust Pastry Step by Step (Sweet)
    4. Shortcrust Pastry Step by Step (Savoury)
    5. Food Processor Shortcrust Pastry Dough
    6. Tips & Tricks
    7. Pies & Tarts

    Shortcrust Pastry

    In this post I am going to share basic eggless pastry dough which is both sweet and savoury.

    About Shortcrust Pastry Recipe

    This is one of basic dough for many recipes like Pies, Quiche, Tarts and many more. So I am giving you a step by step detailed recipe for this. The main thing you should know is use half the amount of butter for flour and also try to use ice cold water for making the dough. This dough has a little more sugar. This dough is best for making sweet filling pies or any sweet preparations. If you are using it to make savoury don't use the sugar.

    Savoury Shortcrust Pastry Recipe. This pastry is my go to recipe for tarts, pies and quiche. It is not only fool proof but taste so buttery and flaky.

    Similar Recipes,
    Custard Tart
    Apple Pie
    Pineapple Pie
    Oreo Tart
    Lemon Curd Tart
    Paneer Tart
    Chocolate Fruit Tart

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    I hope you all get a clear understanding of this. So please try this and let me know what you think about this.

    How to Make Sweet Shortcrust Pastry without Eggs

    • In a mixing bowl add flour, salt, sugar and mix well.
    • Add in chopped cold butter and rub with your fingers till it forms coarse crumbs.
    • Add a spoonful of water and mix well using a spoon, if it is too dry add spoonful more water. Now form this to a dough. Dont knead too much.
    • Cover it with plastic wrap and chill it in the fridge for 1 hour.
    • Now you can use this for any recipe as you like.

    How to Make Savoury Shortcrust Pastry Dough

    • Take flour, salt, pepper in a bowl and mix well.
    • Add cold butter and rub the butter into flour.
    • Add in cold water and mix well to a dough.
    • Wrap the dough in plastic and chill for 30 min before using.
    • You can use this dough for quiche, savoury tarts or pies.
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    Pin

    Basic Shortcrust Pastry Recipe (Sweet & Savoury)

    Shortcrust Pastry is a versatile pastry dough which is used to make so many pastries, pies, tarts. Learn how to make shortcrust pastry with step by step instructions. In this post I am going to share basic eggless pastry dough which is both sweet and savoury.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Resting Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Main Course
    Cuisine French
    Servings 1 batch

    Ingredients
      

    Sweet Shortcrust Pastry Dough Recipe

    • 400 grams All Purpose Flour
    • 200 grams Unsalted Butter (must be cold)
    • a pinch Salt
    • ½ cup Sugar powdered
    • as needed Cold Water

    Savoury Shortcrust Pastry Recipe

    • 400 grams All Purpose Flour
    • 200 grams Unsalted Butter (must be cold)
    • 2 tsp Salt
    • 1 tsp Black Pepper
    • as needed Cold Water

    Instructions
     

    Sweet Short Crust Pastry Recipe

    • In a mixing bowl add flour,salt,sugar and mix well.
    • Add in chopped cold butter and rub with your fingers till it forms coarse crumbs.
    • Add a spoonful of water and mix well using a spoon, if it is too dry add spoonful more water. Now form this to a dough. Dont knead too much.
    • Cover it with plastic wrap and chill it in the fridge for 1 hour.
    • Now you can use this for any recipe as you like..

    Savoury Short Crust Pastry Recipe

    • Take flour, salt, pepper in a bowl and mix well.
    • Add cold butter and rub the butter into flour.
    • Add in cold water and mix well to a dough.
    • Wrap the dough in plastic and chill for 30 min before using.
    • You can use this dough for quiche, savoury tarts or pies.

    Video

    Notes

    • Reducing the butter quantity will result a hard crust. So use butter as mentioned.
    • Don't over knead the dough, else the gluten will develop in the dough which results in chewy crust.
    • Use cold water for kneading the dough and cold butter, this will give flaky crust.
    • This dough has a little more sugar,this dough is best for making sweet filling pies or any sweet preparations.
    • If you are making it for savoury don't use the sugar.
    Keyword shortcrust pastry
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Shortcrust Pastry Step by Step (Sweet)

     
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    Take flour in a bowl

     

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    Add in sugar
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    Add in salt
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    cold butter
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    rub it with your fingers
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    rub it well
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    keep rubbing
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    at a stage it will look like coarse crumbs
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    like this
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    now add spoonful of ice cold water
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    use a fork to mix, 
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    now you see it is a bit dry
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    so add another spoonful of ice water
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    mix well
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    now it has started to come into a dough
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    shape it into a dough,
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    don't over knead this dough, or the pie will turn hard and chewy. Just bring it together using your hands thats it
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    now wrap this with plastic wrap
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    cover it completely
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    flatten it
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    put this in fridge
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    Chill it for 1 hour and use in your recipes..

     

    Shortcrust Pastry Step by Step (Savoury)

    1)Take flour in a bowl

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    2)Add salt and pepper

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    3)Mix well

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    4)Add cold cubed butter

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    5)Rub it into the flour

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    6)Now it is well mixed

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    7)Add cold water

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    8)Shape it into a dough

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    9)Wrap it in plastic

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    10)Chill the dough for 30 mins before using

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    11)Now let's line the tart mould.

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    12)Take the dough

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    13)Rolled the dough

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    14)Put it in the mould

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    15)Remove the excess

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    16)Prick with fork and blind bake.

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    Once it is baked you can fill with any filling and make it into quiche or pies or tart.

    Food Processor Shortcrust Pastry Dough

    In your food processor bowl, add flour, salt, sugar and pulse for few seconds till combined. Now add in cubed cold unsalted butter in and pulse few times till the butter is blended into the flour and looks like size of pea.

    Now add very little cold water and pulse few times. If your dough is not coming together add more cold water. Once the dough starts to come together turn off the machine and remove the dough to a plastic cling wrap and fold well. Flatten it and store in fridge till use.

    Tips & Tricks

    Once you make the shortcrust pastry dough. fold it two to three times on itself to create more layers. This trick will create more flaky texture in your pastry.

    Also make sure your pastry dough is cold when baking.

    I always prefer to place the tart tin after it is lined with the pastry in fridge for few hours before baking.

    • Reducing the butter quantity will result a hard crust. So use butter as mentioned.
    • Don't over knead the dough, else the gluten will develop in the dough which results in chewy crust.
    • Use cold water for kneading the dough and cold butter, this will give flaky crust.
    • This dough has a little more sugar, this dough is best for making sweet filling pies or any sweet preparations.
    • If you are making it for savoury don't use the sugar.
    • Refrigerate Shortcrust pastry dough for at least 1 to 2 hours.
    • Make sure your pastry dough is cold when baking. 

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Raksha

      at

      hey this is great

      Reply
    2. Krithi's Kitchen

      at

      Thanks for the recipe...

      http://krithiskitchen.blogspot.com
      Event: Healing Foods - Banana

      Reply
    3. Lauren Leach

      at

      Beautiful pastry, lovely and buttery!

      Reply
    4. Ayesha Manna

      at

      Lovely..one help plz.. Can u convert grams to cups? i mean how much butter equals 100 gms? 1 stick?

      Reply
    5. Aarthi

      at

      @Ayesha Manna 1 stick butter is 113 grams. So it is a little less than 1 stick.

      Reply
    6. Anonymous

      at

      Sorry .. but would like to have known whhat oven number to cook it on and how long x

      Reply
    7. Aarthi

      at

      @Anonymouscheck this recipe
      https://www.yummytummyaarthi.com/2011/06/apple-pie.html

      Reply
    8. uma mahi

      at

      hie akka..can i use this for making samosa? thanks:)

      Reply
    9. Aarthi

      at

      @uma mahino these are for pies and tarts. Check this link for samosa recipe
      https://www.yummytummyaarthi.com/2012/02/punjabi-samosa-samosa-with-spicy-potato.html

      Reply
    10. umamahi

      at

      akka..can i make this as a sheet for samosa and bake it?

      Reply
    11. umamahi

      at

      by negleting the sugar..sry forgot to add this line

      Reply
    12. Aarthi

      at

      @umamahithis has too much butter, so it wont work for samosa sheets

      Reply
    13. Rachael

      at

      I have never made pastry before, I always thought it was tricky to get right. This recipe is fantastic! So easy to follow (thanks for your photo tips) and tastes great. My son is allergic to egg, so I had to use an egg free pastry for my mince pies. I put in 3 tablespoons of caster sugar as I didn't have powder sugar (I assume you mean icing sugar) and I used half butter and half lard (a friend had recommended to do this). I didn't overwork it and the result is crumbly (not too crumbly), light and just sweet enough. It's so simple, I've made another batch today and popped it in the fridge for the weekend. I've gone from being a pastry virgin to making it twice in two days! Thanks so much, I'll be checking out more of your recipes, especially the egg free ones.

      Reply
    14. Anonymous

      at

      Hi, can the maida be substituted by whole wheat flour..if yes then what is the proportion....thank you

      Reply

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