🥐 Classic Pastry (Shortcrust) Recipe
Ingredients (makes enough for one 9-inch pie crust)
- 1 ¼ cups (160 g) all-purpose flour
- ½ tsp salt
- ½ cup (115 g) unsalted butter, chilled and cut into small cubes
- 2–3 tbsp ice-cold water
(For a double crust, simply double the recipe.)
Instructions
1. Mix the dry ingredients
In a large bowl, whisk together flour and salt.
2. Cut in the butter
- Add the chilled butter cubes.
- Use a pastry cutter, two knives, or your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter left. These butter bits are what create flaky layers!
3. Add ice water
- Sprinkle in 1 tablespoon of ice water at a time, gently mixing with a fork after each addition.
- Add just enough water for the dough to hold together when pressed — don’t overmix.
4. Form the dough
- Gather the dough into a ball.
- Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days). Chilling keeps the butter cold and prevents shrinkage when baking.
5. Roll out
- On a lightly floured surface, roll dough from the center outward into a circle about ⅛ inch thick.
- Fit it into your pie dish or tart pan, pressing gently into the edges.
- Trim excess dough, leaving a ½-inch overhang if you’ll be adding a top crust or crimping edges.
6. Blind bake (if needed)
For pies or tarts that need a pre-baked crust:
- Prick the bottom with a fork.
- Line with parchment paper and fill with pie weights or dried beans.
- Bake at 375°F (190°C) for 15 minutes.
- Remove weights and bake another 10–12 minutes, until golden.
Variations
- Sweet pastry: Add 1–2 tbsp sugar to the flour mixture for dessert pies.
- Savory pastry: Add a pinch of black pepper or herbs (like thyme or rosemary) for quiches or pot pies.
- Extra flaky: Use half butter and half shortening.
Tips
- Keep everything cold — butter, water, and even your hands if possible.
- Don’t knead the dough; handle it as little as possible.
- For extra shine, brush the top crust with a beaten egg before baking.